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Erev Shavuot Celebration with Cheese Tasting and Tikun Leil Study Session via ZOOM
May 28 @ 7:30 pm - 8:30 pm
On Thursday, May 28th, at 7:30pm, we plan on doing a cheese tasting event to get us into the spirit of Shavuot. The Tikkun Leil Shavuot Study Session with Rabbi Greg will follow immediately afterwards.
That’s right, a cheese tasting event over Zoom!
Shavuot has long been associated with delicious dairy products. You don’t need to have a wedge to enjoy chatting with everyone and learning about cheese during this session. For those who have the time and means, you’re welcome to buy some cheeses for tasting. I’ve included some categories below, as well as suggested accompaniments, but you can totally experiment with what you have. Crackers and paired alcohol are optional!
1. Alpine style cheese
-examples: Emmental/Swiss cheese, Gruyère, Comté, Alpha Tolman, Tarentaise, Ashbrook
-pairing suggestions: mustard, honey, dried fruit, mostarda, potatoes, pickles
2. Cheddar cheese
-examples: Tillamook brand, Cabot brand, Shelburne Farms brand, Flory’s Truckle, Praire Breeze
-pairing suggestions: apples, nuts, grapes, honey, hot pepper jelly, pickles
3. Soft-ripened or bloomy rind cheese
-examples: Brie, Camembert, Robiola, Brillat-Savarin, Humboldt Fog, La Tur, Moses Sleeper
-pairing suggestions: berry preserves, fig jam, nuts, stone fruits like cherries
4. Blue cheese
-examples: Roquefort, Gorgonzola, Stilton, Bayley Hazen, Point Reyes Bay Blue
-pairing suggestions: honey, nuts, dark chocolate, pears, dried fruits like dates
Some of these cheeses are more accessible than others; I’ve seen cheeses, like Tillamook and Cabot cheddars, at several grocery stores. If you’d like to go a little fancier and talk to a cheesemonger, I recommend checking out local cheese shops. Many are offering curbside pick up, national shipping, local delivery, online ordering, or phone cheesemonger services.
There are also local delivery services like Mercato. You could always just buy cheese straight from local makers too!
Either way there is no pressure, just a fun opportunity to learn a little more about cheese. We’ll see you there!