Illustration by Aly Miller

Join Madame Fromage in a virtual class that explores soft-ripened cheeses! Think Brie, Camembert, triple cremes…anything with a downy rind. We’ll pair them with bubbly and preserves, then discuss how to hunt for the ripest, runniest creatures.

Taste along (cheese board list below) or listen in, and discover pairings, stories, serving ideas, storage tips, and recommendations. By the end of class, you’ll be able to identify this style of cheese and know what to look for wherever you shop or travel.

Tasting Board

Cheese

1 robiola, such as Robiola Bosina

1 ashy goat cheese, such as Valençay

1 Brie

1 triple-creme, such as Délice de Bourgogne or St Stephen

Accompaniments

Fresh berries, such as blueberries or raspberries

Stone fruit (apricots or peaches, can be dried)

Honeycomb or a light-colored honey

Raspberry or blackberry jam

Charcuterie, if desired, such as saucisson sec

Baguette

Beverage Options

Something sparkling: Champagne, Crémant, or Sparkling Rosé

N/A: sparkling water with a dash of orange bitters or a berry kombucha

Cocktail: French 75 (1/2 oz lemon juice, 1/2 oz simple syrup, 1 oz gin, sparkling wine to top + lemon twist)

Note: This class corresponds with Chapter 2 of Madame Fromage’s Adventures in Cheese, where you’ll find a full list of recommended soft-ripened cheeses.