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Taste Workshop -- American Artisanal Cheese

Get the idea of Kraft singles out of your head! America has a lot to offer when it comes to artisanal cheeses. And we'll taste our way through some of the best. Join us at Katzinger's Delicatessen on Tuesday, February 24th for an education into American cheesemaking. The workshop will be co-taught by Arlene, a Slow Food Columbus member and soon to be cheese apprentice, and Wendy, a self-described cheese-monger and manager of Katzinger's retail and specialty foods. They will lead us through Cheddar, Blue, Washed Rind, Natural Rind and Bloomy Rind cheeses. We'll learn how ordinary milk--combined with just the right amount of science and magic, is transformed into the cheeses that have been loved and savored throughout history. To complement the cheeses, Arlene and Wendy chose a couple of beers from Columbus' own Elevator brew pub. They will also have answers to many of our most difficult cheesy questions: Is the rind edible? How do I arrange a good cheese plate? Which cheeses should I use for cooking/baking? What is so "slow food" about cheese anyway?

The workshop begins at 7:00 p.m. in the back room of Katzinger's. The price is $20 for members and $25 for non members. Katzinger's will also be offering a 20% discount on all retail items (including cheese) purchased the night of the tasting. Space is limited to 30 people, so act now and make your reservations!