Ever wonder how one simple ingredient—milk—can turn out so many different cheeses? A new cheese school in Bristol, England, aims to address that astonishing fact as it teaches students of all ages how to fully appreciate and enjoy artisan cheeses. A collaboration between Trethowan’s Dairy, home to Gorwydd Caerphilly, and Fiona Beckett, an award-winning food and wine writer, the Cheese School offers courses for 15 to 30 people. Attendees meet with different cheesemakers, learning how individual cheeses are made and how to pair them with other foods and beverages. The Cheese School also goes on the road, organizing customized classes and hands-on cheesemaking sessions for groups and at-home parties.
www.cheeseschool.co.uk