• Independencia 2260 - The class begins with a delightful selection of cheese-based appetizers and a refreshing beverage, followed by settling into seats at the table. After introductions, the session kicks off with an exploration of the history of cheese, focusing on its roots in Mexico and the generations of French cheese makers who have called Mexico home for centuries. The discussion covers the cheese-making process, various cheese styles, and the distinctions between commercial and artisan cheeses.

Then comes the highlight: the cheeseboard. A large, French-inspired cheeseboard is arranged, featuring a dozen local artisan cheeses paired with condiments from the San Miguel de Allende area, such as membrillo, cajeta de Celaya, and orange blossom honey. Participants will learn how to set up a cheeseboard, and discover where and how to buy, serve, cut, pair, and store cheese. Several drinks will be served, with guidance on pairing them with different cheese types. As the class progresses around the cheeseboard, participants will taste each cheese, learn about the cheese makers and mongers, and find out where to purchase these cheeses in Mexico. The class concludes with a cheese-based dessert.

• Snacks

• Private transportation

• Baked Feta with grapes or tomatoes and herbs - Served with crostini as an appetizer prior to the class
• Baked Camembert encroute or not, with candied pecans, jams, honey - Served with crostini as an appetizer prior to the class
• Charcuterie Board - Assorted meats, nuts, fruits, olives, jams, membrillo, bread, crackers
• Antipasto Platter - Grilled bread with tomato, buffalo mozzarella, grilled eggplant and zucchini
• Italian Artichoke Pie - Artichokes and provolone cheese in a crust
• Focaccia - Homemade focaccia with rosemary, tomatoes or olives
• A Dozen Artisan Cheeses sourced locally - A mammoth cheese board with a dozen local artisan cheeses, paired with beverages, bread, membrillo, honey, flowers, etc
• Pistachio Cheesecake - Homemade Cheesecake made with fresh pistachios and cheeses
• Goat Cheese Panna Cotta - A homemade cooked pudding with fresh, local goat cheese
• Fig Frangipane Tart - A fresh fig tart baked with frangipane, often served with cheese ice cream

When we first arrived in San Miguel de Allende, the only thing I missed was good cheese. It took some time and effort, but I finally discovered several superb local artisan cheesemakers hiding in plain sight.

Known as the Empress of Cheese, I’ve been studying the art and science of cheese for over 20 years in Canada, the US, France and in Italy and have spent the last few years exploring the culture of Mexican cheese, specifically, artisan made European style cheeses. Now I share my knowledge and the divine cheeses I’ve found with others.

Come learn about the rich history of European influences in Mexican artisan cheese and where to buy, how to serve and pair these cheeses with drinks and condiments and how set up a French inspired cheeseboard. Everything is sourced locally from the artisan cheeses to the herbs, flowers, honey and other ingredients used in the class.

The class is held in our home with a view over the city with the beautiful pink marble Parroquia in the center.

For a full refund, cancel at least 24 hours before the scheduled departure time.