We can go on about cheese, chocolate, and wine forever, but for this class, we’re choosing a few holiday essentials to kick off the best time of year.

Leading the event is father and daughter duo, and dedicated foodies, Peter Endicott, SM’89 and Kiri!  Peter is owner of The Cheese Shop of Salem (Salem, MA), which he runs with his fellow cheesemonger daughter Kiri, Assistant Manager and Grocery Buyer.

Learn all about terroir, cheese rinds, tasting techniques, holiday entertaining, and cheesy gift giving. Come chat, eat, and sip with us as we talk cheese, chocolate, and wine essentials!

If you didn't purchase the tasting kits, listed below are the cheeses, chocolates and wine we will be eating and sipping alongside Peter. 

• We'll be starting with Cremont from Vermont Creamery - a lovely bloomy rinded blend of cow and goat's milk (bloomy rind is the rind style on Brie)
• Next will be a silky smooth Alpine cow's milk from Switzerland - Kaltbach's Le Cremeux (yes this is a type of "swiss cheese").
• Third is our "house favorite" cheddar - Flory's Truckle - a clothbound cow's milk from a small cheese maker in Missouri (clothbound refers to the way each wheel in wrapped and aged in a cloth wrap).
• For dessert, we'll be tasting a mountain Gorgonzola (a classic zingy cow's milk blue from Italy).
• Alongside all of these, we'll be playing with a plum/cherry jam from V Smiley (a Vermont producer who makes all her jams with her own honey), Mike's Hot Honey (honey with a kick), and a 69% dark chocolate bar from Chequessett Chocolate on Cape Cod.
• And to complement everything, we'll be sipping some French bubbles and a Ruby Port.

This event is part of the MIT Sloan Boston Alumni Association Resilience Series.  

HERE IS THE RECORDING:  

https://mit.zoom.us/rec/share/HeuAXx4wz5tWCXQFPflNjoXDQ9T7gAGP6mdEoBx9ZolfJf8GTSOLJA3Bdc-W8kcI.l1izrCkIL3bOTUiv