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Discovering American cheeses

Sessions :

  • Sunday 25 February 2018 15:00 - 16:00 - Duration : 01h00

Lieux

Sunday 25 February 2018 - 15:00 - 16:00
Duration of the event : 01h00

Organisateurs

Salon du Fromage, Susan Sturman

Place :

Lieux

Description

Did you know… the US is a country that produces (real) cheese? Cheese production started many years ago when the first European settlers arrived. Admittedly, the US is known for its cheese slices, its spray cheeses, etc. But over the past few years, it has started to diversify its cheese production.

 It boasts more than 750 independent producers who together make more than 1500 varieties of artisan cheese. Most of them come from 4 main regions: Vermont, California, Wisconsin and New York, but artisan cheeses are produced in each of the 50 states!

During the course of this hour, you'll be to find out more about some of these cheeses – some of which are inspired by European know-how, while others are typically American.

 

Susan Sturman is American through and through, but she knows France very well. Assistant Director of the Ecole Ritz-Escoffier cooking school at the Paris Ritz Hotel, she has taught courses there on cheese.

 

She serves on the board of the American Cheese Society and spearheaded the creation of the Certified Cheese Professional™ programme and examination. She has also been a frequent presenter at ACS conferences. She created and leads the English-language programmes put on by the Academie Opus Caseus, in partnership with Laurent Mons.   She has been inducted into the Guilde Internationale des Fromagers and is on the Advisory Board of the Massachusetts Cheese Guild.

Thématiques