School on a Saturday is never fun. That is, unless it involves plenty of cheese, wine, artisanal beer and a tour of a famous cheese cave at Formaggio Kitchen in Cambridge. In which case, sign me up!
Last weekend, Konrad and I joined twenty or so eager pupils for Cheese 101, an introductory class on the wonders of cheese. Piled into the tiny shop after the close of regular business, we huddled around the cheese case and focused our attention on two wise cheesemongers perched on crates. Over the course of two hours, we tasted our way through ricotta, clochette, robiola, comte and clothbound cheddar (with beverage pairings and accompaniments) as we learned about their respective histories, depth of flavor, storage needs and options for pairings and accompaniments. At the end of the night, we even got a peek into their celebrated cheese cave. Back in the 90s when it was built, they were the first cheese store in the United States to have one!
Ever the overachievers, Konrad and I took a sample of clochette (a bell-shaped goat cheese, which we learned is named after the French term for "little bell" !), and bright-tasting Raphael Citrus Preserves home with us. After reviewing our notes, we conducted an experiment over brunch the next morning. The results? They are still delicious, even in the light of day :)
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