Cheese for Dessert: Rethinking Your Meal's Finale
Food & Beverage
There is an old European proverb that reads "After cheese comes nothing".
Cryptic? Yes. Ridiculouss? Maybe not. In Cheese for Dessert, we will examine the digestive benefits to finishing a meal with cheese (or at least including a cheese course) and find some of the biological findings supporting them.
The American dining palate has come to demand a sweet ending to an evening meal. This habit has contributed to significant health issues. We will be offering some alternatives that might satisfy both the sweet tooth and the demanding stomach.
This class is part of the Southern Artisan Cheese Festival, being held October 6 at the Nashville Farmer's Market. You must have a ticket to the Cheese Festival in order to attend this workshop. If you register for this workshop, please be sure to purchase a ticket to the Cheese Festival, here: http://southerncheesefest.com/tickets/
Cryptic? Yes. Ridiculouss? Maybe not. In Cheese for Dessert, we will examine the digestive benefits to finishing a meal with cheese (or at least including a cheese course) and find some of the biological findings supporting them.
The American dining palate has come to demand a sweet ending to an evening meal. This habit has contributed to significant health issues. We will be offering some alternatives that might satisfy both the sweet tooth and the demanding stomach.
This class is part of the Southern Artisan Cheese Festival, being held October 6 at the Nashville Farmer's Market. You must have a ticket to the Cheese Festival in order to attend this workshop. If you register for this workshop, please be sure to purchase a ticket to the Cheese Festival, here: http://southerncheesefest.com/tickets/
About the teacher: Allin Tallmadge
Allin Tallmadge first fell in love with cheese on a trip to Italy 2001 to
sample the super Tuscans that were exciting the wine world. Each
picturesque hilltop town from Florence to Siena had its own wine, its own salumi…and its own cheeses. So began Allin's amateur journey into the world of cheese that lead to working behind a cheese counter in 2006 and opening his own specialty food store in 2009. Allin now leads classes and events to educate the public about the benefits and pleasures of making cheese a daily part of our diets.
The Bloomy Rind
Cut-to-order farmstead & artisan cheeses.
based on 4 reviews
"The instucters were very good, helpful, knowledgable and willing to answer questions. The session started late because it took so long for people to get into the event (not Skillery's fault), then was expected..."
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Class Details
- Ideal For: Adults (18+), Foodies
Class Requirements
This class is part of the Southern Artisan Cheese Festival, being held October 6 at the Nashville Farmer's Market. You must have a ticket to the Cheese Festival in order to attend this workshop. If you register for this workshop, please be sure to purchase a ticket to the Cheese Festival, here: http://southerncheesefest.com/tickets/
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