10/11/2023 0 Comments Artisan cheese shop sarasota![]() Of the 6 cheeses allowed to use the name Stilton, this is one of the finest, and I'm proud to carry it as it comes to use via Neal's Yard Dairy in London. I am sorry that you did not like the Stilton, for example, and did not characterize it as fine. Do you recall what specific question you needed answered regarding the aging of certain cheeses? To further shed some light, I keep records of every cheese class - there were 10 cheeses on the board that night, not the 6 that you remembered and stated in your review - they were -, Cloumage, Green Hill, Piper's Pyramide, Cahill's Porter, Ossau Iraty, Midnight Moon, Ted, Grayson, Beemster, and Colston Basset Stilton. I am sorry that they were not able to answer your questions about aging cheeses, each cheesemonger understands affinage and how important it is to each cheese, so this is a disappointment to hear. I heard nothing but positive reviews from 8 of the other 10 people who attended that night, some of whom made a point to come back in and tell me how well the girls did. I thought to cancel, but decided to go ahead. I had pneumonia, and was on strict doctor's orders to not get out of bed otherwise I would end up in hospital, the girls at the shop explained that to everyone that night and I understand that they asked for everyone's patience as this was the first class they taught without me there, so it might well have been the case that they referred to their notes to make sure they covered the essentials. Let me clarify a few points - I've held near on 80 sold out cheese classes, and I have only missed one, on March 11, the one you attended. So I am a little blind sided by this review so many months after the fact. To have you sit on your memory of the class until now, 7 months later, breaks my heart as you could have been in touch with me, either directly after the class, or in the days afterwards, or so many months since. ![]() First of all, I am so deeply sorry you had a bad experience on March 11, Wednesday when you visited the shop for the class. ![]() I tend not to write an owner's response on reviews, as they so often come off as defensive, but I find that I cannot let this one sit there out in the ethernet. and Mrs Momjian: Your review was removed, and now it is back. All they knew was what the cheese makers marketing literature said. Questions about aging were met with blank stares. Much more satisfying than being lectured by people who have no idea about how a cheese is transformed through aging. Save your money, go across to Whole Foods, buy a few of their quality cheeses, get a couple of good bottles of wine and invite a few friends and use the internet to read up on the cheeses you purchased. We were served one glass of red and one glass of white, marginal at best. Neither of us are big people but we still expected a bit larger portions. We were served 6 cheeses with an estimated total weight of no more than 2 ounces which was not even sufficient for a tasting let alone a snack. There was not a single cheese that I would call fine, most were young cheeses although good, were not what I would call finely aged cheeses. The day we came the owner was not there and the staff who was conducting the class was not well informed, they were basically reading from notes, which I could have done myself, I realize that they did inform us to eat dinner before coming, but we did not feel like having dinner before coming since it would have diminished the enjoyment of fine cheeses on a full stomach. This cheese store has a cheese classes (tastings) for $50 a person that I thought my wife and I would enjoy.
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