We have offered our Master Series in a number of different configurations over the years. We have offered one night per week over the course of six weeks, we brought it down to five evenings, we offered it over the course of three weekdays, and we have begun the series on a Sunday afternoon, then completing it on the following Tuesday.
The course outline has remained pretty much the same throughout all those configurations but the content has evolved around the class evaluations we receive from our students. Most everyone that has taken the Master Series comes away with a stronger appreciation of just how complex this cheese world is. They come away with a greater understanding of how they are made and what makes them taste different.
One of the most fun parts of the Master Series is the extended session on pairing various cheeses with different wines. The wine serves as a platform for detecting the nuances in different cheeses while the cheeses return the favor to the wines. One of the best ways to learn about cheeses (and wines) is taste them together in a methodical manner.
In April we are offering the entire Master Series in a two-day session. We thought that it might make it a little easier for some people to manage. If you are interested in attending it though, youâ€™ll want to be prepared to taste dozens of cheeses in the two days. It can be done.
Posted by Artisanal Cheese