Tonight at Bedford Cheese Shop in Manhattan, Willi Schmid, highly respected artisan Swiss cheese maker, will discuss his craft. (The photo above is from my previous post about “Jersey Blue”, one of his best known cheeses):
Willi Schmid has been coined a “A Hero of Swiss Cheese” and rightly so. He is a cheese maker from the Toggenburg Valley in Switzerland devoted to upholding the integrity of raw Swiss cheese making. In this class, we will focus on his cheese making technique. Schmid decides what cheese to make depending on the batch of milk he collects from his local herdsmen. Using his sense of smell and taste, he lets his “yellow thumb” guide him. Schmid’s approach to making cheese is similar to an artist’s approach to producing art. Just wait until you hear him talk about “cheese bug” philosophy. Class includes a tasting flight of a selection of his cheeses and classic Swissbeverages.
“I will happily leave the large-scale production of pasteurized pseudo-Alpine cheeses to the factories. I personally fetch my milk from the farmers and bring it to the dairy. It only takes minutes from there into the cauldron.” -Willi Schmid
July 11, 2012 7:00 pm—8:45 pm
Venue: The Homestead
67 Irving Pl, New York, NY, 10003, United States
More info here.