Wine and cheese have gone hand in hand for centuries. In this class we will start with a cheese plate and discussion of each cheese category. We will make and sample arugula and roasted beet salad with goat cheese; classic cheese fondue with cave aged Gruyère; Époisses (a soft washed-rind cheese) served with dried cherries in Kirsch; butternut squash risotto with Gorgonzola; toasts with pancetta, porcini mushrooms and truffle pecorino, and aged Gouda with mini apple galettes. Appetizers will be paired with a different wine selection including a discussion on how each wine choice complements the food pairing.To enroll, students must be 21 years and older. $45, $35 Co-op owners
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Location : Community Learning Center and Cooking School Contact : Jill and Walt Simmons and cheese expert Lori Friedli
Cancellation Policy: Please call if you are unable to attend. Fee is non-refundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to cancel classes with enrollment of eight students or less.