Cheese and Wine Pairing

Tonight's Class was on cheeses, and the wines from the vineyard that accentuate the cheese flavor. Here is the complete menu, and I will "pepper in" a few captions: Cheese: Humboldt Fog Cypress Grove Chevre Wine: Chardonnay; Cheese: Brillat Savarin Triple-creme Wine: Viognier; Cheese: Manchego Wine: Tempranillo; Cheese: Cabot Cheddar Wine: Pinot Noir

There were some additional accompaniments to go with the cheese.


Mike gave good information on both the cheeses selected and the wines that were used to compliment the taste.



Tonight the wine that was provided came from selections from It's All Good, which will be opening soon in Leonardtown. Thanks Sheila!

You can tell the crew is having trouble relaxing!





The company was great, the cheeses very flavorful especially as you mixed them with the different ingredients that were provided at the tasting.


This was very nice and we will assuredly do it again!

Michael Waymans will be conducting a class through the College of Southern MD in September. This will be about foods that are complimentary to the different regional Borodeaux wines. All recipes for the food will be provided as each item is demonstrated, and this will be conducted at Quality Street!