“The science of creating cheese is simple,” Chef Pierre Gay explains as he waves a block of camembert in the air. “Take some milk, add a starter enzyme and then some rennet to separate the curds from the whey.” With the sole aim to promote the finesse of European cheese, Pierre rolled up his sleeves to give us a Fromage 101 Workshop, followed by a cross-cultural hands-on cooking session, marrying traditional cheese with Asian-inspired recipes.
Being a seasoned cheese connoisseur and expert, Pierre is also the proud owner of Pierre Gay Fromagerie, one of the oldest cheese houses in Annecy, eastern France. He introduced a range of European cheese – from aged Gouda, Parmigiano-Reggiano, Manchego, to Saint-Nectaire Fermier, a varied and versatile selection for cheese enthusiasts all over.
Click next for two amazingly cheesy recipes to satisfy that mid-week craving!