At your home or in an event hall of your choice.
Minimum: 12 people.
- 1st “theoretical” part with a presentation of the principal families of cheese from the main regions.
types of milk, production and maturing methods.
- 2nd “tasting” part with, for example, a plate of 10 cheeses, 3 wines and 3 different sorts of bread.
Blends of cheese and wine or cheese and confits...
Presented by a Master Cheesemaker from the Androuet firm.
An unforgettable moment shared !