What better backdrop for enjoying a selection of exquisite French cheeses than Bastille Day?  This past Wednesday a group of about thirty received an education in the history of French cheesemaking from 'C'est le Cheese' and were able to sample some of that country's best cheese offerings.

All classes are held at The L Street Lofts, and the evening began in a great space on the third floor, which featured large glass windows looking out over L Street.  The 'students' were able to get to know one another while enjoying a bubbly beverage that tied into the theme of the class. Being poured at this 'French Lesson' was a French sparkling white wine from Limoux, which is located in southern France.  A 'Blanc de Blancs' is a great way to start off any event, and here it served not only to set a festive yet relaxed mood, but also to open the palate before getting down to business.

The group continued upstairs to the penthouse suite on the eighth floor, where plates of cheeses and glasses of wine were waiting behind personalized place cards on white linen covered tables. Jody Lagorio, founder of C'est le Cheese, welcomed the class and introduced the instructor/cheese expert, Judy Creighton. A core instructor at The Cheese School of San Francisco, she is a cheese educator and former owner of cheese and wine shops in San Francisco for 25 years, as well as a consultant for retailers, distributors and importers.

Judy was very knowledgeable and passionate, and delivered an extremely detailed history of French cheeses and cheesemaking.  She guided the class through savoring the different aromas and flavors of the featured cheeses, and explained the meanings of the different regions, textures, flavors, milk types and shapes.  Students were given a map of France detailing the different cheese regions, as well as a handout for taking tasting notes and commenting on the different characteristics, such as a cheese's texture, intensity, acidity, saltiness, flavor and finish.  The cheeses featured included Saint-Nectaire, Fromager d'Affinois, Brillat-Savarin, Selles-sur-Cher, Comté, P'tit Basque, Munster D'Alsace, Saint Agur.  If you didn't know a thing about any of these coming in, you certainly did by the end of the class. 

Enhancing the experience and accompanying the cheeses were Fresh Figs, Marcona Almonds, Gracious Gourmet Sour Cherry Spread and Four Onion Basalmic Spread, Lavender Honey, Grateful Bread French Baguettes and Wheat Walnut Baguettes.  The wine pairings included a red Delas Saint-Esprit Cotes-du-Rhone, 2008, and a crisp white Christian Salmon Cuvee Vieilles Vignes Sancerre, 2008.  The cheeses were also available for purchase after class.

Whether you're scared to death to approach a cheese counter, or you're a maître fromager, C'est le Cheese aims to enhance your enjoyment of cheese.  Attending one of their classes is a fun and educational way to spend a coupe of hours.  "I think Sacramento is an up and coming cheese region," says Judy. 

The next C'est le Cheese class is 'Summer Cocktails and Cheese' and is currently sold out (please visit the C'est le Cheese site to be placed on a cancellation list).  The following class is 'Fresh Cheesemaking' on September 1st and spaces are available.  For more information and to register please visit C'est le Cheese.

Photos by Steven Chea