Hello cheesemongers and cheese enthusiasts!
Looking to strengthen your cheese chops? Join us for our upcoming virtual class, Cheese Flavor Chemistry & Terroir, with Jess Perrie of Essex Cheese on Sunday, June 6 at 3pm PT.
About the class:
If all cheese has the same basic ingredients, how can there be a wide variety of flavors? What is “sharp”? How can cheese be sweet? Join Jess Perrie for this virtual class as she breaks down the key reactions of flavor chemistry, what influences these reactions, and how regional environments have developed the flavors of the iconic cheeses we know today. The class is 90 minutes plus 30 minutes of Q&A and will be held via Zoom. The link to join will be emailed to all participants the week of May 29.
About the instructor:
Jess Perrie is an educator and specialist in food safety. Formerly a cheesemaker at Silvery Moon Creamery in Maine and Drake Family Farms in Utah, Jess has worked on bovine health analysis on farms in Tanzania and Maine, and holds a Masters Degree in Food Science, specializing in Cheese Chemistry. An ACS Certified Cheese Professional, she was the first recipient of The Daphne Zepos Teaching Award in 2013, in which she studied the shepherding and cheese heritage of the Spanish Basque country. Jess currently works for Essex Street Cheese, a group of mongers-turned-importers focusing on the education of classic European cheeses selected at the source.
Tickets:
- $20 CACG Member
- $30 Non-member
We hope to “see” you there!
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