Description
Few flavor juxtapositions are as enjoyable as the combination of sweet and savory. This virtual class zeroes in on honey, a source of sweetness quite dear to us. Join us for a virtual tasting hosted by Formaggio Kitchen owner Julia Hallman exploring a range of different kinds of honey from around the world each expertly paired with a cheese. Learn about the factors that influence each unique flavor of honey and what to consider when putting together your own pairings.
This virtual class was held on March 15th of 2023, and was recorded to be enjoyed at any time with the purchase of this bundle!
Everything you need for the virtual event is included (and shipping is free!):
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- 1/3lb Jasper Hill Farm Bayley Hazen Blue
- 1/3lb Bementois
- 1 wheel of Blakesville Creamery Lake Breeze or Blakesville Creamery Lake Effect
- Ames Buckwheat Honey, Mini
- Smiley Tupelo, Mini Honey Bear
- Big Island Bees Macadamia Nut Honey
- A package of crackers
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Looking to amp up your experience? Purchase the add-on that includes an additional cheese and honey pairing:
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- 1/3lb Pardou Brebis
- Lo Brusc, Lavande honey
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Broaden your horizons and hone a new skill that’ll be sure to impress!
Formaggio Kitchen
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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