Join us as we explore the Pacific Northwest’s Funk! Cheeses, wines, ciders and beers can be made using ancient methods of fermentation with wild yeast and cultures. We will guide you through some of our favorites, discussing the different styles and processes while pairing locally produced beverages and cheeses along with additional accouterments that will take each taste to the next level.
Leading us through the funk will be Sarah Mooney. While completing her Master's Degree in International Food Policy and Sustainability in Pollenzo, Italy, Sarah spent a few months at Gubbeen Dairy in Ireland and fell in love with the art of cheese making. Coming home to Portland she has been a professional cheese maker, cheese monger and now owns Portland Cheese Course to share her love and knowledge of all things cheese.
At the end of class, you will have the option of purchasing the items we have tasted to take home.