A truly successful wine and cheese pairing is a match made in heaven, heightening the experience of both the wine and the cheese.. Then he guides you through choosing wines that complement each cheese type. The perfect gift for any occasion and every cheese lover. He introduces cheese basics, including milk types, textures and flavors as well as how to shop for, care for, and serve fine cheeses. Join Artisanal on a journey through the delicacies of Spain and Portugal, featuring some of the region's most exquisite cheeses and renowned wines.

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 indispensable foundation of all cheese knowledge, the French fromage is illuminated in this class in all of its delicious glory. Traditional yet timeless, the cheese course is the essence of France's culinary excellence. This gold medal Artisanal Manchego is made from raw milk and age for several month; is nutty, sweet, and tangy with a firm texture. Join Fromagere Erin Hedley as she presents some of the world's most sensual and alluring cheeses paired with sensational wines. The Atlas of American Artisan Cheese by Jeffrey Roberts is an essential and engaging reference guide covering the very best in American artisan cheesemaking. With Max's own personal preferred pairings for white, red, and dessert wines with each cheese, the cheese enthusiast is prepared for the Maximum cheese experience. Finding great matches of cheese and wine can be tricky, with flavors often competing, negating, or just plain spoiling one another. In this single session class, Max McCalman provides a roadmap for matching various cheese types with the wines that best suit them. Serpa cheese is the specialty manchego, artisanal by artisanal premium cheese of Portugal's Alentejo region. Our Vermont Maplewood Cheese Board, designed exclusively for Artisanal Premium Cheese, is produced in small batches by Vermont artisans. Pair Brillat Savarin "natural rind" with Domaine Chandon Ros.

This book is a wonderful reference for the experts among us and just as brilliant and engaging for the novices. Join us for an evening of discovery into Italy's wealth of luxurious cheeses. After 12 month becomes tastie, saltier and excellent for grating. One piece weighs approximately 6 ounces. Serves 2 3 for Main Course or 6 vermont maplewood cheese board by artisanal premium cheese 7 as an Appetizer. It is then infused by a strain of Penicillium roqueforti that was developed by a baker exclusively for this dairy. 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.

By artisanal premium cheese accompanied by a glass of Shiraz and a handful of toasted nuts and tomato jam. Serve it at the beginning of your meal cheese deck 50 of the world's best. You can almost taste the sunshine in each savory bite. 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. Manchego, the famous Spanish D.O. 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. Finding great matches of cheese and wine can be tricky, with flavors often competing, negating, or just plain spoiling one another. A truly successful wine and cheese pairing is a match made in heaven, heightening the experience of both the wine and the cheese. This lovely cheese is buttery, rich, creamy and decadent with a rare "natural rind" which is essentially a thin skin. Deliciously paired wines enhance this exquisite sampling of the very finest pecorini, caprini, and formaggi a latte di mucca. 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". With more information than you can imagine and profiles of roquefort, artisanal cave aged 3 months by artisanal premium cheese 345 cheesemakers, this is the new It is this unique strain that gives a particular personality to our cave aged Roquefort Artisanal.

Don't miss this very special class; it will be an event to remember. These are the same forks included in the Artisanal Fondue Set. Brillat Savarin, Petite is essentially the cheese equivalent of ice cream. Artisanal's own Ma?tre Fromager, Max McCalman with David Gibbons condenses his James Beard Award winning book, Cheese. You'll be the atlas of american artisan cheese by artisanal premium cheese invited to sample some of the cheese and wine pairings and discover marriages that suit your own personal taste. Brillat Savarin, Petite is a cow's milk, triple cr?me brie style cheese from France. Our Artisanal Grand Cru Vermont cheddar is aged over two years in ideal conditions and has won numerous awards. Artisanal celebrates the unique combinations of Italy's best vintners and cheesemakers. Your taste buds will fall in love at first bite. Our stainless steel set of six fondue forks are durable and elegant. 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.

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. Incredible on its own or served with a fruit jam on hearty Artisanal bread. Based artisanal classic fondue by artisanal premium cheese on 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. 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 each cheese as well as expert tips on storage and presentation with the most gorgeous photography cheese has ever known. Our DOP Serpa (a protected status similar to France's AOC) is hand selected for us by the cheesemaker at a small artisanal dairy. The high butterfat content of the Jersey cow?s milk has a creaminess that balances the sharpness.. The extra aging allows the cheese to release excess moisture, concentrating and focusing the flavors. 12 inches in diameter, this handcrafted serving board is a traditional and elegant way to present your favorite cheeses. A raw sexy cheese & sumptuous wines at artisanal premium cheese center sheep's milk cheese made with cardoon thistle rather than rennet and aged for six months, Serpa is semi firm and the flavor reflects the wild pastures on which the sheep graze. Sheep's milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. 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.