• 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 Mexico, and the legacy of French cheese makers who have called Mexico home for centuries. The discussion will cover cheese production, various cheese styles, and the distinctions between commercial and artisan cheeses.

Then comes the highlight: the cheeseboard. A large, French-inspired cheeseboard will be arranged, featuring a dozen local artisan cheeses paired with condiments from San Miguel de Allende, such as membrillo, cajeta de Celaya, and orange blossom honey. Participants will learn how to set up a cheeseboard, and 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 discover 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

Upon arriving in San Miguel de Allende, the only thing the operator initially missed was quality cheese. After some time and effort, several outstanding local artisan cheesemakers were finally discovered, hidden in plain sight.

Referred to as the Empress of Cheese, the operator has been studying the art and science of cheese for over 20 years across Canada, the US, France, and Italy, and has spent recent years delving into the culture of Mexican cheese, particularly artisan-made European-style cheeses. Now, this knowledge and the exquisite cheeses discovered are shared with others.

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

The class is conducted in a home with a view over the city, featuring the beautiful pink marble Parroquia at its center.

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