OREGON, Wis. – Wisconsin Cheese Originals today announces its all-new 2013 American Artisan Cheese Series, set for January through December at the Firefly Coffeehouse in Oregon, Wis.
Each class includes a tasting and storytelling of several American artisan cheeses by Jeanne Carpenter, author ofwww.CheeseUnderground.com, and director of Wisconsin Cheese Originals, an organization dedicated to sharing the state’s growing number of artisan, specialty and farmstead cheeses.
Classes begin at 7 p.m. at the Firefly Coffeehouse at 114 N. Main St. in Oregon, Wis., just 10 minutes south of Madison. Each class includes a complimentary glass of wine or beer and house-made savory appetizer. Classes are limited to 22 attendees to ensure an intimate setting and time for questions. Cost is $22 per class and tickets must be reserved in advance atwww.wicheeseclass.com .
The 2013 line-up includes:
January 24: Cheese 101 – The Eight Categories of Cheese, Demystified
Start the year with an introduction to the eight different types of cheese – fresh, semi-soft, soft ripened, surface-ripened, semi-hard, aged, washed rind, and blue. Learn and taste your way through your own board of eight artisan cheeses. Then take the board home and impress your friends with your new knowledge!
February 19: Valentine Special – Cheese & Chocolate Tasting
If you forgot to get your sweetie a little something for Valentine’s Day, fear not, all is not lost. Surprise your loved one with tickets to this magical pairing of three American artisan cheeses and chocolates from Madison Chocolatier Gail Ambrosisus. Add a glass of bubbly and voila – all is forgiven.
March 21: U.S. Champions – Four Gold Medal Winners
With the U.S. Championship Cheese Contest held just one week before this month’s class, we’ll discover and taste four gold medal winners, fresh from judging at Lambeau Field in Green Bay. Will Wisconsin reign supreme for a second year in a row? Fingers crossed!
April 23: Brie & Bubbly – A Creamy Combination
One of the best combinations on earth may be cheese and champagne. And when that cheese is brie, camembert and triple-cream cheese, the night just got a whole lot better. Celebrate the season of spring in style by tasting four bloomy rind cheeses and two champagnes.
May 14: Alpine Style Cheeses: The Taste of Terroir
Learn why cheeses made in the mountain regions of France and Switzerland taste different than cheeses made elsewhere. Taste two European Alpine cheeses and two Wisconsin Alpine-style cheeses. Then judge for yourself to see if cheesemakers in America’s Dairyland can match the terroir – or taste of place – of the Alps.
June 18: Dairy Month Delight – Celebrating the American Farmstead Cheesemaker
Perhaps some of the most eye-appealing and palate-pleasing cheeses are those hand-crafted on the same farm as where the animals – whether they are cows, goat or sheep – are milked. We’ll taste four of the best farmstead cheeses being made today in America.
July 16: Cheese Duel – Wisconsin Vs. European Cheeses
Old World favorites vs. New World upstarts: attendees will judge whether Wisconsin cheesemakers are holding their own, or may we daresay winning, the race in crafting world-class original cheeses. Taste six cheeses: three European and three Wisconsin, and hear the stories of each.
August 15: Pasture-Based Cheeses – Does Grass Make a Difference?
Pasture-grazed cheeses are just one of the Midwest’s claims to fame, thanks to a climate that boasts three seasons capable of producing lush, green grass perfect for animals to eat. We’ll taste four seasonal cheeses, each made only when cows are grazing on grass and see if we can taste the difference that grass makes.
September 17: All Grown Up – Cheese & Cracker Pairing
Say goodbye to that boring box of Ritz crackers and cardboard deli cheese tray. Say hello to an array of American artisan cheeses and hand-made crackers. Taste four of the best small-batch cheeses and crackers being made across the country.
October 24: Virtual Road Trip – Cheeses of Northern Italy
Having just returned from leading a 10-day tour exploring the cheeses and wines of northern Italy, Jeanne will introduce you to four of her new favorite cheeses from the Piedmont and Lombardy regions. Your choice of Italian wine included.
November 12: Blue-Veined Cheeses & Perfect Pairings
Taste four of the world’s best blue cheeses, each paired with a different companion of honey, fresh pear or nut brittle. Learn the mystery behind blue cheesemaking, and what makes one blue taste different from another. If you don’t like veined cheese, we may change your mind with this evening of perfect pairings.
December 10: The Ultimate Cheddar Flight – From One Day to 15 Years
Explore the world of cheddar and taste a vertical flight of cheese ranging in age from 1 day to 15 years. White, orange and bandaged, learn the different styles of Cheddar and the background story of Wisconsin’s claim to fame.
For more information, visit www.WisconsinCheeseOriginals.com or contact Carpenter, 608-358-7837, email Jeanne@wordartisanllc.com .
About Wisconsin Cheese Originals
Have Fun. Do Good. Eat Cheese. Wisconsin Cheese Originals shares information about Wisconsin artisan cheeses through a variety of events, all in the spirit of celebrating Wisconsin cheesemakers. Save the date for the Fifth Annual Wisconsin Cheese Originals Festival on Nov. 1-2, 2013 with keynote speaker Laura Werlin. www.wisconsincheeseoriginals.com
Source: Wisconsin Cheese Originals
