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FD 02 W — The History, Culture, and Science of Cheese: A Tasting Journey

Quarter: Fall
Course Format: Flex Online (About Formats)
Duration: 7 weeks
Date(s): Sep 26—Nov 11
Refund Deadline: Sep 29
Unit: 1
Grade Restriction: No letter grade
Tuition: $390
Instructor(s): Liz Thorpe, Zoe Brickley
Limit: 75
Class Recording Available: Yes
Status: Registration opens Aug 22, 8:30 am (PT)
 
Fall
Flex Online(About Formats)
Date(s)
Sep 26—Nov 11
7 weeks
Refund Date
Sep 29
1 Unit
Fees
$390
Grade Restriction
No letter grade
Instructor(s):
Liz Thorpe, Zoe Brickley
Limit
75
Recording
Yes
Registration opens Aug 22, 8:30 am (PT)
In this course, we will discover how humanity is bound to cheese, and how cheese is a magical summation of the land, animals, and chemistry from which it is cultivated. We will taste nearly two dozen cheeses throughout the course. Get ready for fresh, unripened cheeses, bloomy rind cheeses (brie types), washed rind cheeses (taleggio types), cheddars, alpine cheeses (swiss types), parmesan cheeses, washed curd cheeses (gouda types), manchegos, blue cheeses, and more. We’ll familiarize ourselves with the possibilities each style presents and consider the economics behind a cheese’s price tag.

By delving into the historical origins of cheese, students will learn how geographic and cultural circumstances yielded unique recipes and styles of cheese—no, blue cheese didn’t come from a shepherd’s lost lunch, but you can thank the farmwives of northern France for your brie-style cheeses and the monks of Burgundy for your stinky cheeses. We will examine the science of cheesemaking, from the nuances of milk chemistry to the fundamentals of cheesemaking and the alchemy of affinage (cheese aging), each with its myriad influences on a cheese’s flavor, texture, and ageability. We will learn that cheese types have objec-tive flavors and aromas that can be anticipated and used to guide pairing. By the end of the course, students will have a deeper understanding of cheesemaking past and present, as well as a robust cheese vocabulary, and an expanded palate.

Students should expect to purchase cheese for tastings during the course. The cost will be approximately $150–$200. More details will be provided in class.

LIZ THORPE
Founder, The People's Cheese

Liz Thorpe is a 20-year veteran of the cheese industry, author of two books, and a leading expert on cheese. She was vice president of Murray’s Cheese in New York, overseeing the company’s national expansion. As the founder of consulting company The People’s Cheese, Thorpe has worked with Amazon Fresh, CONO USA, and Major Food Group. She has appeared on The Kelly Clarkson Show and has been featured on Epicurious.com.

ZOE BRICKLEY
Lead Educator, Jasper Hill Farms

Zoe Brickley began her cheese career as a cheesemonger and cave manager at Murray’s Cheese in New York. In 2009, she joined the team at Jasper Hill Farm, where she directs its communications, ecommerce, and creative work. She is an American Cheese Society Certified Cheese Professional and Sensory Evaluator.