Artisanal's own Ma?tre Fromager, Max McCalman with David Gibbons condenses his James Beard Award winning book, Cheese.. Join us for an evening of discovery into Italy's wealth of luxurious cheeses. Well balanced, reasonably salty, smooth and creamy; it melts in your mouth with a long finish.The rich milk for this cheese comes from the Lacaunes ewes that graze in the high altitude plateaus of the Causeess. To take the guesswork out of pairing and enhance your favorite bottle of white, our Maitre Fromager Max McCalman has assembled our White Wine Cheese Collection. The extra aging allows the cheese to release excess moisture, concentrating and focusing the flavors. Your taste buds will fall in love at first bite. The high butterfat content of the Jersey cow?s milk has a creaminess that balances the sharpness. Our Artisanal Grand Cru Vermont cheddar is aged over two years in ideal conditions and has won numerous awards.

I would present it at the beginning of the meal with a salad, as a companion of the BBQ or as a dessert with fruit. It reminds one of a small mountain covered by snow. Brillat Savarin, Petite is essentially the cheese equivalent of ice cream. Made from fine, parchment paper, they enhance any cheese display, providing a lovely contrast to both color and texture. 12 inches in diameter, this handcrafted serving board is a traditional and elegant way to present your favorite cheeses.. With more information than you can imagine and profiles of 345 cheesemakers, this is the new Serves 2 3 for Main Course or 6 7 as an Appetizer. A Connoisseur's Guide to the World's Finest, to spotlight fifty of his most sought after and favorites complete with full descriptions and history of artisanal classic fondue by artisanal premium cheese each cheese as well as expert tips on storage and presentation with the most gorgeous photography cheese has ever known. Finding great matches of cheese and wine can be tricky, with flavors often competing, negating, or just plain spoiling one another. Join Artisanal's Dean of Curriculum Max McCalman on an exciting journey through the French countryside, sampling the finest examples of luscious cheeses and delicate wines.

Deliciously paired wines enhance this exquisite sampling of the very finest pecorini, caprini, and formaggi a latte di mucca. Our Vermont Maplewood Cheese Board, designed exclusively for Artisanal Premium Cheese, is produced in small batches by Vermont artisans. Sheep's milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. It is this unique strain that gives a particular personality to our cave aged Roquefort Artisanal. Then he guides you through choosing wines that complement each cheese type. Pairing with a fresh Alsatian Sylvaner, a white Hermitage or a rose de Provence will be excellent. Incredible on its own or served with a fruit jam on hearty Artisanal bread. One piece weighs approximately 6 ounces.

Join Artisanal on a journey through french cheese leaves by artisanal premium cheese the delicacies of Spain and Portugal, featuring some of the region's most exquisite cheeses and renowned wines. Pair Brillat Savarin "natural rind" with Domaine Chandon Ros. You'll be invited to sample some of the cheese and wine pairings and discover marriages that suit your own personal taste. The Atlas of American Artisan Cheese by Jeffrey Roberts is an essential and engaging reference guide covering the very best in American artisan cheesemaking. This lovely cheese is buttery, rich, creamy and decadent with a rare "natural rind" which is essentially a thin skin.

Recreate a traditional French cheese display at home with these decorative leaves. The indispensable foundation of all cheese knowledge, the French fromage is illuminated in this class in all of its delicious glory. It is then infused by a strain of Penicillium roqueforti that was developed by a baker exclusively for this dairy. The perfect gift for any occasion and every cheese lover. A truly successful wine and cheese pairing is a match made in heaven, heightening the experience of both the wine and the cheese. After 12 month becomes tastie, saltier and excellent for grating. Based on liberty's cream by artisanal premium cheese the signature recipe served at the Artisanal Fromagerie & Bistro in New York City, Artisanal Blend Fondue puts a classic combination of grated mountain cheeses at your fingertips. Don't miss this very special class; it will be an event to remember. Discover why exquisite cheeses and wines from the same terroir are such harmonious partners, why luscious triple creams are perfect with Champagne, and many more of Max's tried and true rules of the "Service de Fromage".

This book is a wonderful reference for the experts among us and just as brilliant and engaging for the novices. Our stainless steel set of six fondue forks are durable and elegant. Traditional yet timeless, the cheese course is the essence of France's culinary excellence. But I will not hesitate to also recommend Sparkling Rose of California. Spain, portugal, wine, & cheese at artisanal premium cheese center Fondue Set.

These are the same forks included in the Artisanal the great iberian peninsula. Finding great matches of cheese and wine can be tricky, with flavors often competing, negating, or just plain spoiling one another. Manchego, the famous Spanish D.O. From Extremadura to Asturias, from the Mesetas of Castilla La Mancha to the mountains of central Portugal, the Great Iberian Peninsula boasts some of the most prolific cheese and wine making regions of Europe. Join Fromagere Erin Hedley as she presents some of the world's most sensual and alluring cheeses paired with sensational wines. With Max's own personal preferred pairings for white, red, and dessert wines with each cheese & wine 101 at artisanal premium cheese center cheese, the cheese enthusiast is prepared for the Maximum cheese experience. Artisanal celebrates the unique combinations of Italy's best vintners and cheesemakers. A truly successful wine and cheese pairing is a match made in heaven, heightening the experience of both the wine and the cheese. This triple creme lactic goat cheese enriched by cream gives the mouth a taste of delicacy. Each package contain 20 leaves.

Hand molded by a cheese maker, winner of several ribbons, this small dome is covered with a white Penicillium candidum. This gold medal Artisanal Manchego is made from raw milk and age for several month; is nutty, sweet, and tangy with a firm texture. Brillat Savarin, Petite is a cow's milk, triple cr?me brillat savarin petite, artisanal brie style cheese from France. In this single session class, Max McCalman provides a roadmap for matching various cheese types with the wines that best suit them. To take the guesswork out of pairing and enhance your favorite bottle of red, our Maitre Fromager Max McCalman has assembled our Red Wine Cheese Collection. This young Roquefort has a velvety white paste with blue green marbling throughout, and renders a subtle aroma from the combination of curd and Penicillium roqueforti.The taste is like that of a Grand cru. He introduces cheese basics, including milk types, textures and flavors as well as how to shop for, care for, and serve fine cheeses. Milky and creamy with a hint of flower and candy flavor make the goatiness almost disappear. From the abundant meadows of the Piedmont to the sparser plains south of the Tyrrhenian Mountains, each cheese is as distinctive as its home geographic region.