New York, NY: 60 cheeses. 3 days. You man enough?
The master caseophiles at Murray's Cheese in New York City have crammed their five-week Cheese U Boot Camp into a single curdtastic three-day weekend. The goal? To give you a solid foundation in the world of cheese. Or as they put it, to let you "be one with the cheese." (Yes, Sensei.)
So what's on the curriculum? A crash course in affinage (the art of maturing and aging a cheese), a comprehensive geographical history of the world cheese scene, the finer points of milk chemistry (v. important!) and how to pair cheeses with the perfect wine or beer. You'll learn from the best in the curd biz, too - including Liz Thorpe, author of "The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table." Bonus: You'll get to tour the shop's legendary, fragrant, sexy cheese caves.
Because Murray's takes their cheese seriously, they expect you to do the same: the course includes assignments and a final exam. Upshot: It's safe to say you'll consume more cheese in one weekend than in the last 50 combined.
Boot Camp U Weekends are offered periodically and limited to 12 students; check in with Murray's for upcoming sessions.