Madame Fromage, author Tenaya Darlington, and owner/VP of Culinary Pioneering, Emilio Mignucci, make a special stop in NYC on June 30th for an advanced cheese and wine pairing class, by the book. The House of Cheese cookbook, to be exact. Each guest receives a copy of Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes and Pairings to follow along with throughout the class.
Tenaya and Emilio will move from fresh to aged, from international to local, and introduce cheese pupils to a classic example from each personality. If you fall in love with a hunk along the way, you can mark the chapter and return to it to explore similar cheeses.
The cheeses on our syllabus represent different milks and pasteurized vs. raw. Each cheese also has a unique story. Along the way, we’ll offer advice on pairings, explain rind styles, and describe how to observe signs of ripeness. Our cheese lexicon will assist beginners in putting names to flavors and each course will be paired with a fabulous wine provided by Moore Brothers.
Here's a sneak peeek of the Syllabus/Menu:
1. Baby Face (fresh): Mozzarella or Burrata
2. Quiet Type (subtle): Camembert du Normandie (& walnuts and apricots)
3. Free Spirit (goat): Valencay
4. Vixen (ultra creamy): Kunik or Delice (& amarena cherries)
5. Mountain Man (burly): Marcel Petit Comte
6. Stinker (whiffy): Scharfe Maxx or Ardrahan (& onion jam or mostarda)
7. Rockstar (revered): Montgomery’s Cheddar
8. Wise Guy (old school): Grand Old Man Pecorino (& truffle honey)
9. Sugar Mama (sweet): Nylander or Wilde Weide or another Gouda
10. Pierced Punk (blue): Birchrun Blue (& dark chocolate or figs)
For more information on The Venue, visit their Tumblr page.
For more information on Moore Brothers wine, visit their website.
