We’d love to live permanently in a cheese cave, because cheese, in all its salty, fatty majesty, could well be the king of foods.
We have all at some point found ourselves standing in front of a dimly lit fromage room with its bewildering array of European, American (mostly Vermont and Wisconsin) and local cheese, and found the world of cheese a rather unsettling and unknowable place.
This course is designed for the committed turophile and the Babybel-lover alike. From the firm and tangy to the creamy and salty, we cover a vast range of cheeses from Coupole to Tête de Moine and:
- explore cheese selection and the art of the perfect cheese platter,
- demonstrate the best tools and techniques for serving nearly any cheese, and
- the correct techniques for storing and maturing of cheese.
We’ve put together a comprehensive guide to cheese selection including rind types, cultural significance, storage rules and the process of its creation.
Given we have an actual cheese cave (we haven’t moved our entire lives in there yet, but early days), there’s a lot to taste and consider. There’s also a couple of glasses of Margaret River wine to lubricate proceedings.
Tickets:
$135 single entry
$265 double entry
$125 per head for groups of six or more
You can book tickets here! Bookings are essential!
All proceeds from the Artisanal Cheese Series go to rescuing at-risk horses and supporting our work in horse welfare.
