Where: Online
Cost: $40

Click here for details and to sign up

Chances are you’ve heard of the Masters of Wine, in which sommeliers and their ilk sip, swirl, and blindly taste their way through one of the toughest tests in the food and drink world. But did you know that there’s also a test all about cheese? The Certified Cheese Professional exam, administered by the American Cheese Society, is the highest honor for folks who work in the world of Brie, blue, and burrata. It’s not all about sitting around and sampling wedges, though: The 150-question test drills takers on everything from the cheesemaking process to the chemistry of affinage (aging) to sanitation standards. To date, 740 people have passed the test. We are fortunate to have one of those 740 people right here at Harmons: Sage Francis, the Sous Chef at Harmons Cooking School at Station Park. Sage passed the test several years back, and has been espousing the virtues of everyone’s favorite dairy product ever since. He will share with you what it’s like to work in the “whey” cool world of cheese, and the wedges he can’t live without. In addition, we will share some wine pairings to complete your cheese night, Harmons style!

Note: Although the wine is not included with the class kit, we will contact you with stock numbers for the wines we select, so you may purchase them at your nearest Utah State DABC Store.

Each seat purchased includes a chef-prepared kit with all the ingredients you will need to create your recipes. Each kit contains ingredients for two servings of each recipe. Additional seats may be purchased for additional servings.