We will celebrate the magnificent cheeses originating from the Burgundy and Alsace regions of France. The Burgundy region is famous for its washed-rind stinky cheese. Epoisses will be a staple cheese being discussed in this class as well. From the Alsace region, we will discuss the likes of Munster and it’s palatable complexity. Join us in this class to learn just why stinky cheese can be the best cheese!
Stephanie began her journey into the wondrous world of cheese at Le District. Working her way up she quickly became the head cheese & charcuterie monger. Under the wing of sommelier Jacob Daugherty and Chef Charcutier, she took charge in expanding the cheese selection and was able to introduce the addition of the Le Bar Fromage & Charcuterie to the menu. She created a unique menu that focuses on selecting the best cheeses from around the world and pairing them with the finest wines and charcuterie. She is a real Cheese lover!