A hunger for knowledge
I’m always learning. Last night I went to a Cheese and Whiskey class at The Cheese School of San Francisco.
While I’m starting to know my way around cheese, I know practically nothing about whiskey (or whisky or bourbon). The instructor Wil Edwards shared plenty of his experience with both. And for that, I am grateful.
Whiskeys (l to r): St. George Spirits, Single Malt Whiskey (Calif.); Old Rip Van Winkle, 10-Year Bourbon (Kentucky); Readbreast, 12-year Old Pure Pot Still Whiskey (Ireland); The Glenrothes Vintage 1985 (Scotland).
Cheese (clockwise from top/12:00): Capriole, O’Banon (Indiana, past. goat); Brie de Nangis (France, past. cow); Landaff Creamery, Landaff (New Hampshire, raw cow); ComptÃ© (France, raw cow); Boerenkaas (Belgium, raw cow); Montgomery’s Cheddar (England, raw cow); Ardahan (Ireland, past. cow); Colston Basset, Stilton (England, past. cow).
(Wil’s a photographer too, so enjoy his work from Culture, the cheese magazine.)