The document provides an overview of a cheese study course, outlining objectives like identifying terms related to cheese production and tasting, describing characteristics of cheeses, and demonstrating teamwork. It includes sections on savoring cheese, conducting a cheese tasting, pairing cheeses with other foods, planning for an upcoming cheese lab, and applying cheese tasting skills to other ingredients. The final page discusses closing the lesson by sharing how cheese tasting skills could be used with other foods.

1. Hors d’oeuvres &
Appetizers
Cheese Study: Day 2

2. Amuse Bouche:
1. Skim through the descriptive terms
listed in your “Glossary of Descriptive
Terms”.
2. Choose three terms that could
possibly be used to describe cheese.
3. Choose two terms that would never
be used to describe cheese.
4. Be prepared to share your responses!

3. Objectives
Student will be able to:
• Identify terms related to cheese production
and tasting.
• Describe characteristics of several different
cheeses.
• Demonstrate teamwork and time
management skills in planning for cheese lab
(Fondue and Cheese Trays)..

4. Savoring Cheese
• Best at room temp (take out of the fridge 30 min.
before serving)
• Limit the number to 5 at one time
• Start with less intense/soft cheeses
• Chew slowly and savor the flavors
• Cleanse your palate (bread, room temperature water,
fruit, nuts)

5. Taste It!
• As you try each sample, savor the flavors and record your
observations on the Tasting Scorecard

6. Think-Write-Share:
• What cheese did you most prefer from today’s
cheese tasting?
• What descriptive terms from your Professional
taster’s language best describe this cheese?
• What foods do you think this cheese should be
served with or what dishes could it be used in?
Be prepared to share!

7. Cheese Pairings
 ColbyApples, pears, tomatoes
 Mild Cheddarapple cider, apples, grapes
 Monterey Jackfruit, salsa
 Mozzarellatomatoes, cured meats
 Swissgrapes, pears, pumpernickel bread
 Asiagograpes, figs, espresso
 Fetaolives, vegetables, seafood, chicken
 Bluecrusty bread, apple, cappuccino
 Parmesangrapes, figs, walnuts, bread sticks

8. Cheese Lab (Fondue &
Cheese Trays)
Plan for tomorrow (Note: Red groups will be support staff for
this lab and we will continue to rotate in order for the next 4
labs):
•Review recipe or lab assignment
•Use the planning sheet provided to plan out tomorrow’s lab.
•Be sure that all group members are involved in the planning
and the time frame provides tasks for all students!
•Please notify instructor when you are finished so that your plan
may be approved.
•http://www.5min.com/Video/How-To-Make-Cheese-Fondue-
93889569

9. Closure
How can you apply the information learned about tasting
and paring cheeses to other ingredients?
Be prepared to share!