I am a student in the Fromager course at George Brown College in Toronto. I started last January 2013. I have already completed the fabulous Introduction to Cheese where I sampled over 60 cheeses under a proficient instructor who was a buyer for Whole Foods. I have taken lots of photos in class of our samples and will post them throughout the blog. It helps me remember what I tasted. In this blog, I will move forward in my expertise from mere sampling to tasting and describing the experience and what I learned.
Cheeses include: Triple Creme Goat Brie from Woolwhich (how special is that!) Brebiou, a sheeps milk washed rind and a double crème Grand Camembert, Moulin de Gaye from Jean Linglet Fromagerie.
Did I mention that I just had to go out the next week and buy more cheese? Oh Yes. I'm sure that's Chevere Noir on the right (just love the tanginess of this cheese) and it looks like an aged Beemster gouda at the bottom. I haven't done the Pairing course yet. That's coming. I just love the colour of the cheeses and their textures.
