Taste Like A Pro: A Vertical & Horizontal Tasting

Have you ever wondered what distinguishes goat from sheep or cow’s milk? This class usually only offered to our professional program students and is designed to satisfy your curiosity (or relieve your confusion). Taste goat, sheep and cow’s milk cheeses side-by-side, learn the differences between styles and categories of cheese. What defines a semi-soft? Or a fresh cheese? You’ll map the world of cheese under the guidance of Guilde des Fromagers member and Cheese School professional program lead, Juliana Uruburu.