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Cheese Glorious Cheese! With Cheesemonger Bri Miller. $85.00

Flour Pot Kitchen
Event organized by Flour Pot Kitchen

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intro to cheese -history, necessity of preservation into now an art and memory/tradition

what is cheese, parts- rind, paste, creamline,

styles of cheese- fresh cheese, soft ripened, wash rind, blue, semi firm, firm/hard, pasta filet {cooked or kneaded} — 7 general cheese types

rinds- natural, wax- are they edible

to cook or not to cook- cooking the curds at a high temp and for a longer time with result in a firmer cheese. example morbier {uncooked} and gruyere {cooked}

how to taste — look- touch- smell- taste- describe

A little bit about Bri-
From a small farming town near Philadelphia, Pennsylvania I migrated to the great Pacific North West. Upon my arrival in Seattle I landed a job as a Fromager and Charcuterie enthusiast or cheesemonger. Suddenly my life was changed by...food, as it always has been but this was a realm all unto its own: Cheese. Käse. Fromage. Queso. Formaggio. Ost. Currently at Cherry Valley Dairy where I handle all their sales, marketing, and whatever else needs to be done in a days work. Some mornings I am making butter or cheese then others breaking down our wheels of cheese to be carefully wrapped for our customers, while other days I am driving all around the greater Seattle area delivering our precious dairy delights. Daily I am astonished by the simplicity yet complexity that is...cheese. Whatever it sounds like to you, to me it is a world that beckons the every sense