Cheese
Friday, September 15 - 3:30 pm Goat Cheeses: An Exploration (and tasting) from Farm to Kitchen, Ari Weinzweig, founding partner, Zingerman's & author Zingerma $39.00 Twenty years ago hardly any Americans had ever eaten goat cheese. Happily, today it's become a staple of good eating, readily available in most upscale supermarkets and on the menus in thousands of restaurants. But of course not all goat cheese is created equal. This session will take you through the basics of goat cheese: How is goat cheese different from cow's milk cheese? What makes one goat cheese better than another? How are fresh goat cheeses different from aged? What do you do with goat cheese? The answer to these and other interestingly goaty questions -- To include a Goat Cheeses tasting. . . Type your name in the field below. Click the "+" button to sign up two or more attendees. Zingerman's Guide to Good Eating If you would like to purchase this book at the event please type in your desired quantity: