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How to be a Cheese Snob
It’s Saturday afternoon, some friends are coming around for a drink and “GARRRARARGH!!!!” – there’s nothing to throw on a cheeseboard!
You jump in the car and hurry to Essential Ingredient at The Junction (because, well, why wouldn’t you?)
You throw yourself helplessly against the curvy glass display cabinet. Your nose presses against the cool, your mind flutters at the countless options available to you and you finally, after much deliberation declare ” I’ll have a brie (something soft), a cheddar (something hard), and a blue (something stinky)”
Because after this class you will know that there is SOOOOO much more to it than that.
Let your nose do what it was born to do. Let your tongue perform its primary function! It’s sensory overload in this dairy packed 90 minute blast of a class.
Sonia Cousins has spent more than a decade as a cheese monger in Newcastle and Sydney, and now works as a cheese educator nationwide. In this interactive workshop Sonia will be answering some of life’s BIG questions – like What is the difference between Brie and Camembert? How does blue cheese become blue? Can you eat the rind?
Also included is a guided tasting of some amazing Australian and International cheeses.
Be cheesy – and proud!