sofitel hotel dc cheese

Sofitel Hotel Offers Cheese Courses

sofitel cheese course

Washington, DC (January 30, 2013) – On Tuesday, the Sofitel Hotel in Washington hosted a cheese edification course with the help of Metropolitan Meat, Seafood and Poultry’ Sue Dailey and Sofitel’s Executive Chef Franck Loquet. This was the first class of three, where the basics of cheese making and varieties were shared. Throughout your tasting and education, complimentary glasses of red and white wine are poured and served with a bevy of fresh baked breads for the table.

 

Washington, DC (January 30, 2013) – On Tuesday, the Sofitel Hotel in Washington hosted a cheese edification course with the help of Metropolitan Meat, Seafood and PoultrySue Dailey and Sofitel’s Executive Chef Franck Loquet. This was the first class of three, where the basics of cheese making and varieties were shared. Throughout your tasting and education, complimentary glasses of red and white wine are poured and served with an assortment of fresh baked breads for the table.

We started with Georgia’s Sweet Grass Dairy Green Hill. Exuberant buttery flavor, a nice thin rind, and silky texture are its signature traits. This cow’s milk cheese is familiar to a mild brie and is smooth and creamy.

Sitting next to the brie was the Vermont Butter & Cheese Creamery Crottin. This goat cheese is made right in the center of France and is cave-aged. This was an unassuming fresh chevre.

Next, we tried Vermont Butter and Cheese Creamery Bijou. Bijou evolves with time, gaining sharpness and complexity after thirty days. This goat’s milk cheese is fresh and familiar to a chevre. The tasting group’s favorite!

Taking a “sharper” turn, the Everona’s Shenandoah Cheese is a firm yet creamy texture showcasing a sweeter sheep’s milk, overlaid with notes of butter, grass, hay and nuts.

Finishing the last of the group, was another cave-aged cheese coming from 5 Spoke Creamery. Tumbleweed, is a Pennsylvania crumbly cheddar that is tart and fruity, with a brown butter undercurrent, proving that grass-fed milk offers a windfall of flavor.

In the next round, the class tried Holland’s Family Cheese Farmstead Gouda, Thistle Hill Farms Tarentaise (cow milk Swiss cheese), Meadow Creek Grayson (cow milk, thick rind, thick and stinky), a smoked white cheddar, and finishing the course with a bold Chapel’s Country Creamery Blue (natural-rind blue cow’s milk from Maryland).

Now that you are all caught up, will you have a seat at the next class? Your next chance is March 1, and March 27. The March 1 class is a battle of European and American, and on March 27, you will finally get to learn the ropes (or the cheese cloth) from Oregon cheese makers from Rogue Creamery. $50 a class. Sign up with Event Manager Vincent Gernigon at Vincent.Gernigon@sofitel.com

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