Cheese and Wine 101
June 19th, Saturday, 5pm to 7pm
Come join LaDonna and me at Sweet Combs of Honey as we introduce you to six families of cheese and six wines that pair perfectly with each.
In addition to tasting each cheese, you will receive 2 ounces of each to take home to enjoy later. Included will be Ovetene cheese paper or cheese bags to extend cheese life.
We will discuss the history of each cheese family and paired wine along with the notes and traits of each. We will discuss why we chose each pairing.
Three local cheeses from South Georgia’s Sweet Grass Dairy, BelGioioso’s Award-Winning Burrata, either a double creme or triple creme (depending on availability) and France’s iconic Comte AOP.
Fresh Cheese – Burrata. Mozzarella stuffed with shreds of mozz and cream,
Bloomy Rind – Either a double crème brie or a triple crème. Will depend on availability.
Natural Rind – Thomasville Tomme from South Georgia’s award-winning Sweet Grass Dairy. A FARMHOUSE TABLE CHEESE NAMED FOR OUR HOMETOWN, MADE IN THE STYLE OF A FRENCH (PYRENEES) MOUNTAIN TOMME. RELEASED BETWEEN 60-90 DAYS, IT IS NATURALLY RINDED WITH A SEMI-SOFT TEXTURE AND SUBTLE GRASSY FLAVORS.
Washed Curd – GRIFFIN IS AN ADAPTATION OF OUR TOMME RECIPE WITH THE ADDITION OF SOAKING THE CURDS IN AN ENTIRE HALF BARREL OF TERMINUS PORTER FROM GATE CITY BREWING. AGED A MINIMUM OF 120 DAYS, GRIFFIN HAS A CRUMBLY TEXTURE AND MALTY FLAVORS.
Alpine Style – Comte AOP – This iconic French Cheese is the #1 selling cheese in France.
Asher Blue – ASHER BLUE HAS A NATURAL RIND AND CREAMY YET CRUMBLY TEXTURE. THIS COW’S MILK BLUE CHEESE HAS A MILK EARTHY FLAVOR WITH NOTES OF COCOA ON THE FINISH.
Wine pairings to be announced later.
$80 per person. Reserve your spot here at Sweet Combs. Seating is limited. 706 356 2398.
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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Mark your calendar: Every Friday night, you can find me slinging cheese plates at Sweet Combs of Honey from 5pm to 7pm while LaDonna is featuring flights of wine.
I sample specialty artisan cheeses most Saturdays at Sweet Combs of Honey: Check out my “Grab n Go” page at Facebook for more information.
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