Botanical Cheese Tasting Class w/ Alexandra Jones

Cheese and plants have been closely intertwined since the earliest wheels were made more than 9,000 years ago. The grasses, plants, and seeds consumed by cows, sheep, and goats nourish animals while imparting unique flavor notes in their milk and giving regionally produced cheeses an indelible taste of place. But creative cheesemakers over the centuries have found other ways to marry cheese and various plant parts—stems, leaves, seeds, fruits, roots, and more—to enhance texture, flavor, and appearance. In this class, we’ll taste through several cheeses made with plants as an ingredient or integral aspect of production and learn how plants have influenced cheesemaking (and vice versa) for thousands of years.

Philly cheese author and expert, Alexandra Jones will be in the house to guide us through a deep dive into this delicious world where cheeses and plants mix. She'll offer a tasting of 5 stunning cheeses to help us in…