Alpine cheese? Mountain cheese? Sea level cheese? We don't actually call cheeses made at sea level, 'sea level cheese', but why are the Swiss particularly proud of what happens 1000 meters up? Tonight we'll learn, with expert-on-the-subject Jonathan Richardson, and taste old recipes of both firm and soft styles of Alpine cheeses with a few American inspirations making an appearance.
Wednesday, February 6th from 6 to 7:30pm | $35 per person (tickets here)