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Cheese school: raw vs pasturised

  • Wine Sentience Hub Level 1, 104 Vivian Street Te Aro, Wellington New Zealand (map)

Conceptually, it is easy to understand the difference between raw milk and pasteurised. Romantics and gourmands bemoan the loss of complexity when milk is pasteurised, while others laud the advances in public health. While the fight of fail-safe versus flavour may rage on, what we really want to know is: Can we actually taste the difference?

This month, our night of cheese will attempt to delve into one of the larger questions hanging over the cheese industry. How, you may ask? By tasting cheeses, of course! We will look at the same or similar cheeses made with pasteurised and non-pasterised milk to taste first-hand the effect that the process actually has on the final product. As conversation will explore the topic of microbes and their part of flavour building, each flight of cheese will be served alongside a cast of natural wines.

Join presenter Caitlin Perlman around the Wine Sentience table for chat, cheese and wine (6 cheeses and 4 natural wines). The nature of Corks & Curds is intended to be familial and warm, so seats are limited.

Earlier Event: October 29
What is Wellington Pinot? Seminar
Later Event: November 5
Weird & Wonderful