A showdown between Old World and New.
You will get to taste how the French have defined quality, and how Americans have expanded the horizons. Renowned cheese maven Laure Dubouloz will showcase and explain French techniques and cheese history. Bedford Cheese Shop will select some of our favorite domestic innovators to represent the American challengers. You be the judge: who is the true King of artisan cheese? Perfectly paired beverages from both France and America will cleanse your palate as you ponder the nature of cheese production, coming away with a deeper understanding of what makes this whole cheese world so special, and of course a full belly.
Comté: Raw cow milk, Jura, France
Pleasant Ridge Reserve: Raw cow milk, Dodgeville, Wisconsin
Pyrenees Sheep: Raw sheep, Pyrenees, France
Queso del Invierno: Raw sheep and cow, Putney, Vermont
Mons Camembert: Thermalized cow milk, Normandy, France
Buttercup Brie: Pasteurized cow milk, Lawrenceville, New Jersey
Soumaintrain: Pasteurized cow milk, washed rind, Burgundy, France
Cowgirl Creamery Red Hawk: Pasteurized cow milk and cream, washed rind, Point Reyes, California
Fourme D’Ambert: Pasteurized cow milk, natural rind blue, Auvergne, France
Rogue River Echo Mountain: Pasteurized cow and goat milk, Central Point, Oregon
Wine, To be Announced