Fan-taste-tic range of unpasteurised cheeses
4 to 6 pm
Wednesday, 03 December 2014
Wednesday, 17 June 2015
Cheese is the fragrant result of the metamorphosis of cow’s, sheep and goat’s milk. It matures under the influence of salt, air, time and space, and plenty of tender loving care. But how can I tell when a cheese has the perfect degree of maturity, where and how which cheese is made, the best way to store a certain cheese, the correct cheese knife for each cheese and how to use it? Once these questions have been answered, your enjoyment of unpasteurised cheese will be crowned with a degustation of harmonising wines from la vie’s wine loft in the former Steinwerk. Our sommelier Sven Oetzel combines a nuanced arrangement of cheese and wine delights for the palate.
Price per person € 158.00
zur Anmeldung
Wednesday, 03 December 2014
Wednesday, 17 June 2015
Cheese is the fragrant result of the metamorphosis of cow’s, sheep and goat’s milk. It matures under the influence of salt, air, time and space, and plenty of tender loving care. But how can I tell when a cheese has the perfect degree of maturity, where and how which cheese is made, the best way to store a certain cheese, the correct cheese knife for each cheese and how to use it? Once these questions have been answered, your enjoyment of unpasteurised cheese will be crowned with a degustation of harmonising wines from la vie’s wine loft in the former Steinwerk. Our sommelier Sven Oetzel combines a nuanced arrangement of cheese and wine delights for the palate.
Price per person € 158.00
zur Anmeldung