In between judging the American Cheese Society cheese competition and the World Cheese Awards, Lee Smith found time to intern at Latteria Perenzin in Italy’s Veneto region. The creamery has been churning out cheese for four generations and today makes over 50 varieties, from wine-infused, aged cheeses to luscious robiolas to a water buffalo soft-ripened cheese not seen elsewhere. Lee will guide you through a tasting of cheeses from this extraordinary creamery and share her photos and lessons from her time there. Current cheesemongers receive a discounted class fee of $55.
Saturday, January 19, 2013 from 6:00 PM to 8:00 PM