Taste of Europe in Mexico: History and Flavors of Artisan Cheese

We start off the class enjoying several cheese based appetizers and a beverage and then settle into our places at the table. After introductions, we begin with an overview of the history of cheese, specifically in Mexico, and learn about the generations of French cheese makers who have made Mexico home for hundreds of years. We'll discuss how cheese is made, the styles of cheese and what the differences are between commercial and artisan cheeses. And then to the best part, the cheeseboard. We'll set up a large French inspired cheeseboard with a dozen local artisan cheeses and pair them with condiments made in and around San Miguel de Allende such as membrillo, cajeta de Celaya and miel de azahar, orange blossom honey. You'll learn how to set up a cheeseboard and where and how to buy, serve, cut, pair and store cheese. We'll serve several drinks and teach you the rules of pairing them with different types of cheeses. And of course as we go around the cheeseboard, you will taste each of them, learn about the cheese makers, cheese mongers and where to buy the cheeses here in Mexico. We'll finish the class with a cheese based dessert.

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   Oprirea 1

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   Parroquia de San Miguel Arcangel

Baked Feta with grapes or tomatoes and herbs — Served with crostini as an appetizer prior to the class · Baked Camembert encroute or not, with candied pecans, jams, honey — Served with crostini as an appetizer prior to the class · Charcuterie Board — Assorted meats, nuts, fruits, olives, jams, membrillo, bread, crackers · Antipasto Platter — Grilled bread with tomato, buffalo mozzarella, grilled eggplant and zucchini · Italian Artichoke Pie — Artichokes and provolone cheese in a crust · Focaccia — Homemade focaccia with rosemary, tomatoes or olives · A Dozen Artisan Cheeses sourced locally — A mammoth cheese board with a dozen local artisan cheeses, paired with beverages, bread, membrillo, honey, flowers, etc · Pistachio Cheesecake — Homemade Cheesecake made with fresh pistachios and cheeses · Goat Cheese Panna Cotta — A homemade cooked pudding with fresh, local goat cheese · Fig Frangipane Tart — A fresh fig tart baked with frangipane, often served with cheese ice cream