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April 3rd Class: Stinky Cheese!

Some cheeses are just plain duplicitous. They set you up to expect one thing and then knock you over with something else entirely. Washed rind cheeses (often called stinky cheese) can offer up dense, heady aromas that prepare your taste buds for big, robust, fearsome flavor. But when the paste hits your tongue, it's silky, delicate, nuanced. How can this happen? Join us on Thursday, April 3rd for a class with Debra Dickerson, and explore the delicious, surprising, and complex world of washed rinds. We'll discuss and taste a range of these lovelies, from European classics to American originals, and learn how cheesemakers use this technique to sculpt the flavor, texture and smell of their unique cheese.

Debra Dickerson has been deeply immersed in cheese for over twenty years. She spent nearly ten years at the cheese counter of the renowned Zingerman's Delicatessen before establishing 3D Cheese in the Bay Area with Diana Solari in the Mid-Nineties. 3D Cheese represents cheesemakers (including Neal's Yard Dairy of London, Jasper Hill Farm in Vermont, and Redwood Hill Farm & Creamery in California) and works to ensure that these artisan products are sold and appreciated in a way that honors the cheesemakers. Debra is a tireless advocate for American cheesemakers and her passion for cheese is highly contagious.

When: Thursday, April 3rd at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations must be made more than 24 hours prior to class. Participants receive a 10% discount on purchases the evening of the class.