American artisanal cheeses have come a long way over the last 30 years, with practically every state in the nation churning out fantastic and distinct varieties of cheese. It’s no wonder then that every region boasts about their cheeses as the best, considering all of the different cuisines each cheese has been fashioned to complement, various ways a region’s palette has developed, and so on. Whether we’re looking at the cheeses of Oregon versus Vermont, New York versus California, or New Jersey versus Washington, it’s all east versus west here. All of the cheeses being featured tonight are extremely seasonal, so you’ll taste some very special cheeses at their absolute prime!
Each of the creameries being featured make about 20 different regional cheeses throughout the year, rotating varieties based on the seasonality of ingredients that come into their midst. Join us and fromager, Waldemar Albrecht, as he leads us through a tasting of some of the best cheeses both coasts have to offer. You’ll get to know your country in a new light through its cheese, its many textures, flavor profiles, and forms, and never lack in fun facts about the states again. Steve Lau of Volta Wine will be offering wine to pair with the cheeses for added value, so you can get more intimate with what these cheeses pack in terms of richness and flavor! Let’s take a cheesy tour of our coasts tonight, and come away with a new appreciation for the micro-regions of cheese and enjoy a relaxed evening of wine tastings too!
Cheese varieties: Butter and Cheese (Allison Hooper), Bardwell (Petre Dickson), Rogue Creamery (Cary Bryant), Cypress grove (Mary Kehn), Mozzarella Company (Paula Lambert)
Wine varieties: Volta Wines, featuring Chardonnay and Cabernet Sauvignon
Class Type:Educational Class
Class Notes:Sip on wine whilst discovering the specific notes of how cheese tastes!
After studying law and Business administration in his native Venezuela, Waldemar immigrated to the United States to follow his passion for Gastronomy and Culinaria. While living in Northern California, he received training in cheese from industry leaders like Debra Dickerson, Janet Tarlov, Daphne Zepos, and Juliana Uruburu. He managed the famous Cheese counter at the acclaimed Pasta Shop from 1998 through 2002. Subsequent trips to Europe cemented his knowledge, and, in May of 2003, Waldemar moved to New York City to become a full time Maitre Fromager at Artisanal restaurant, as well as member of the Faculty at Artisanal Premium Cheese, nurturing his education through his mentor and friend Max Mccalman. In 2005, Waldemar began a new chapter in his cheese life, forming together with Nadia Muna, Waldemar and Nadia, with an approach to cheese and wine entertainment. Currently, Waldemar works as a spokesperson for Lactalis-USA and does food tours with partner Clarisa Penzini.
Steve Lau of Volta Wine is a former musician and record company executive turned organic wine producer. A firm believer in investing your time and energy into pursuits one loves, Steve began to channel his creativity into crafting a world class winery with his friend Stan Erker in 2009. He was inspired when he was taking some time off from his music career when traveling through Europe and began to develop a sense of how the unique differences that time, place and terroir brings to each vintage and bottle. He loves to share his fascination and appreciation for all things wine with the public and can’t wait to do so with you!