))
Pairing Wine with Cheese – Myth or Reality?
Serie archiviate ("Feed non attivo" status)
When?
This feed was archived on August 02, 2022 00:15 (
Why? Feed non attivo status. I nostri server non sono riusciti a recuperare un feed valido per un periodo prolungato.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 196634739 series 1968516
Contenuto fornito da GrapeRadio – Wine Talk Show. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da GrapeRadio – Wine Talk Show o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
Apparently, ‘all roads lead to cheese,’ at least it did so for identical twins, Michael and Charlie Kalish.
Michael Kalish began his food career in commercial beekeeping in Santa Barbara County and got his first taste of wine and cheese while working for a cheese shop and joining a wine crush in Healdsburg, California. He was the first American to receive formal training in dairy and meat processing in the Piedmont, Italy, at l’istituto lattiero caseario e delle tecnologie agroalimentari. He has since worked for, and trained under, some of Europe’s finest artisan cheese makers and affineurs (professional cheese agers), including Mons, Fromager et Affineur (FR) and Luigi Guffanti (IT). In the USA, Michael managed operations for Artisanal Premium Cheese in NYC and has taught affinage and cheesemaking workshops United State and Australia. He is a winner of Food Network’s Great Food Truck Race (Series 7) and a Chopped finalist (Episode: Twins for the Win).
Charlie Kalish is a cheese industry professional and expert on French and American artisan cheese. He obtained his training in traditional French cheesemaking in central and southern France, making cow, goat and sheep milk cheese. He trained in affinage (professional cheese aging) with two of the world’s leading cheese aging companies, Mons Fromager et Affineur in France’s Rhône Alps and Cellars of Jasper Hill in Vermont. He is a contributor to Cheese Connoisseur magazine and active member of the American cheese community, leading industry workshops to cheesemakers across the USA and Australia.
Join us for this fascinating conversation with Michael and Charlie about cheese, and how well it can pair with wine.
For more info:
The Cheese Twins: Cheese Twins
Served with Rosé
Cremont, Vermont Creamery
Humboldt Fog, Cypress Grove
Served with Chardonnay
St. Stephen, Four Fat Fowl
Flagship, Beecher’s Handmade Cheese
Cabot Clothbound Cheddar, Cellars of Jasper Hill
Sponsor: Pinpoint Technologies – Your Business List Source: www.pinpoint-tech.com
Click Below to Play the Show:
Cremont, Vermont Creamery
Humboldt Fog, Cypress Grove
St. Stephen, Four Fat Fowl
Flagship, Beecher’s Handmade Cheese
Cabot Clothbound Cheddar, Cellars of Jasper Hill
39 episodi
Condividi
