Sponsored by the Imported Cheese Board - This seminar is designed to educate and inspire individuals about imported cheese. During this seminar, we will learn about AOP/PDO of four cheeses including Feta, Asiago, Manchego, and Cheddar.
Let's join Madame Fromage as she assembles an imported Italian cheeseboard featuring Scamorza, Taleggio and Pecorino Toscano cheeses.
Serving, pairing and tasting Imported Goat Cheeses, including Callison, Aged Goat and Crottin.
Do yourself a favor, next time you’re at your favorite cheese counter introduce yourself to your local Cheesemonger and let them guide you on a world of imported cheese tasting adventures!
What is the P.D.O. monogram found on some imported cheeses? Protected Designation of Origin is a seal of authenticity and means the cheese has a special connection to the terroir from which it's made.
Take a tasting tour of Comté cheese from France. We're exploring one cheese at three different ages, to learn how aging affects flavor. Comté is a raw milk cheese from grass-fed local cows of the region.
“Starter” cultures. They’re basically a helpful and healthy bacteria that kicks cheesemaking (and yogurt making) into action by helping turn milk’s natural lactose sugars into lactic acid. This acidifying process makes the milk curdle and separate into curds and whey.
Tour of our French Cheese Board. Explore, Crottin, Brie de Meaux, Langres from France.
Sponsored by the Imported Cheese Board, this Educational Seminar includes a review of the Foreign Supplier Verification Program, regulatory requirements, and lessons learned through inspections and FDA enforcement.
Explore blue cheeses from around the world. On this video, Stilton from England, Cabrales from Spain and Roquefort from France.
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