Artisanal Cheeses of Maine, Wiscasset, Maine, United States
Take a flavor-packed journey through the past, present and future of Maine artisan cheese! Join cheesemaker Eric Rector (Monroe Cheese Studio) for a deep dive into the world of artisan cheese, with a particular focus on excellent examples being produced right here in our state – with plenty of samples, of course! After your class, stop into the Tasting Room (just next door) for a full pour of a Maine beer, wine, cider, kombucha, mead, cocktail or soda of your choice.
Description & Instructions When Visiting Wiscasset, Maine, United States
Take a flavor-packed journey through the past, present and future of Maine artisan cheese! Join cheesemaker Eric Rector (Monroe Cheese Studio) for a deep dive into the world of artisan cheese, with a particular focus on excellent examples being produced right here in our state – with plenty of samples, of course! After your class, stop into the Tasting Room (just next door) for a full pour of a Maine beer, wine, cider, kombucha, mead, cocktail or soda of your choice.
Explore the fast-growing world of Maine cheese while also learning the ins and outs of artisanal cheese in general. Trace the history of the American artisanal cheese movement, see how it’s played out in Maine and sample a curated selection of Maine cheeses.
This interactive class is held in our brand-new Learning Center and is taught by Eric Rector, owner and cheesemaker at Monroe Cheese Studio.
Your ticket also includes a drink of your choosing in the Tasting Room immediately following the class.
Stop At:
• Maine Tasting Center, 506 Old Bath Rd, Wiscasset, ME 04578-4663
Sample Menu
• Taste Test: Artisanal vs. Industrial – Sample two different varieties of cheddar, one from a national industrially-produced brand and one from a Maine-based artisan producer
• Taste Test: Size Matters – Sample a creamy blue, Fraffie from Spring Day Creamy, in two different sized pieces to see how size impacts flavor
• Taste Test: Temperature Affects Taste – Sample two pieces of Gouda from Balfour Farm – one cold and one at room temperature – to see how temperature affects flavor
• Taste Test: What about Shape? – Sample two pieces of Caerphilly from Kennebec Cheesery cut in two drastically different ways to see how cut shape affects flavor
• Taste Test: Different Milk, Different Flavor – Sample two different versions of Cyclone from Fuzzy Udder – one made with cow’s milk and one with sheep’s milk – to see how milk type affects flavor
• Spotlight: Terroir and Local Flavor – Sample Rockweed from Lakin’s Gorges Cheese to see how some Maine cheese makers are incorporating unique local ingredients into their cheeses
• Spotlight: Award Winners & Collaborators – Sample three Maine cheeses – selections rotate based on availability – each of which has won awards or resulted from a unique collaboration
Duration: 2 hours
Starts: Wiscasset, United States
Trip Category: Food, Wine & Nightlife >> Cooking Classes
