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Selection so often is thought about picking batches that taste good and finding homes for ones that don't. That is part of it, especially at an inflection point of a cheese recipe's life. But is there value in selection or different ways of doing it when a cheese is consistently really good? How do you ask a sixth-generation affineur to look at their cheese differently? How does the process of grading cheese evolve over time?
As an importer, Essex St.Cheese works with best-in-class Fromageries Marcel Petite, Queseria 1605, and G. Cravero 1855 - and our selection process with each of them is different. Join us at the Barnyard for an in-depth tasting as Essex's own Rachel Juhl guides you through their selection and grading process and the behind-the-scenes conversations they have with their suppliers to make sure that the cheese you buy is something you can always have confidence in.
We will feature batches of cheese from Essex St. Cheese's selection as well as ones that didnt make the cut. In this class, we're bringing the cave to you in LIC!
Comté fondue to follow.
INDUSTRY DISCOUNT CODE AVAILABLE UPON REQUEST.
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UbicaciónLarkin Cold Storage (Ver)
47-55 27th street
Long Island City, NY 11101
United States
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