Soft and drippy triple cream brie; or a hard and pungent gruyere? Sample a weekly cheese while learning about its origin; production; and suggested serving. Students present on their preferred cheese to the group; allowing for discussion; analysis; and investigation of taste; texture; and smell. The semester culminates in the class’s production of a digitally bound; laser-cut; Swiss cheese triangular book - graphing; scoring; and mapping the multitude of sampled cheeses. Purchase of ONE cheese required per student to share and a $15 lab fee to cover accompanying snacks; beverages; and book production.
Prerequisites
Be in the Honors Program