Back to All Events

Cheese school: moulds & microbes

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

Cheese unfairly tends to be lumped into one of two categories: essentials or luxury. But beyond the relegation of ingredient or dinner party fare, lay an intricate universe of tradition and microbes.

Because there are few things we enjoy more than geeking out over fermented foods,
it felt only natural to extend the conversation to include cheese. This class is suitable
for any and everyone; whether you are a seasoned veteran of surface ripened versus
interior bacterial ripened cheese, or a novice wanting to dive deeper into the world
of artisanal cheeses.

Join us in conversation, led by resident curd nerd and ex-cheese monger Caitlin Perlman, about milk types, cultures, traditions, taste, and, of course, how to best pair with wine.

Six cheese, four wines & annoyingly pun-filled conversation. $75

Earlier Event: August 27
The Wines of Southwest France
Later Event: August 30
Classic v disrupter