Master Class: Identifying Cheese Flavors

Grilled pineapple, raw mushroom, dark chocolate, wet stones, and cooked onions: these are terms we often use to marvel at the layers of aroma and flavor we detect in cheese. This two-hour seminar will open up a deeper level of understanding of flavor and how to describe it. With the years of training as chef at Chez Panisse, Cowgirl co-owner Peggy Smith assesses flavor like an artist assesses color. Prepare for sensory bliss.