The Academie Opus Caseus, the center for professional development at MonS Fromager-Affineur will host an extraordinary week in Paris during the 2018 Salon de l’Agriculture, filled with visits to Paris’ top cheesemongers, a cheesemonger’s competition, visits to an AOP cheesemaker and top vintner in Sancerre, and even judging French cheese.
Salon de l’Agriculture: The program will begin as participants judge French cheese as part of the Concours Général Agricole 2018, accompanied by Academie director Sue Sturman, who will provide interpretation and guidance. The afternoon will be spent discovering the Salon du Fromage, meeting with officials from the French Cheesemonger’s Federation, and attending a special Salon VIP reception.
Cheesemonger visits: Tuesday and Thursday participants will enjoy visits and tastings at many of Paris’ top specialty cheese shops, including Meilleur Ouvriers de France, Marie Quatrehomme and Laurent Dubois, as well as young, up-and-coming cheesemongers.
Sancerre: Accompanied by Meilleur Ouvrier de France François Robin, the group will travel to Sancerre on the Wednesday to visit La Ferme du Port Aubry, goat cheesemaker (Crottin de Chavignol AOP). After lunch in Sancerre we will visit the award winning vintner Domaine Henri Bourgeois.
Registration is limited to 6 participants and is open to cheese professionals only. Please check the eligibility criteria here.
Registration deadline: 15 January, 2018
Dates: Monday 26 February – Thursday 1 March, 2018
Cost: $2,800 USD, including 4 nights’ hotel, most meals, and all ground transportation and entry to the Salon de l’Agriculture.
More info: email Susan Sturman at the Academie Opus Caseus
The Academie Opus Caseus is the center for professional development within the MonS Company. The curriculum evolved out of practical, daily experience over decades, in collaboration with top French dairy scientists and researchers. MonS Fromager-Affineur is widely recognized in France and internationally as one of the premier affineurs in the world, and draws from over 50 years’ experience in all domains of the cheese business, from production and product sourcing through affinage, national and international distribution, wholesale, and retail.
For a taste of the Paris tour, check out this fabulous article by American food writer, Janet Fletcher - Shop 'till you drop
Cost: $2,800 USD
Tickets / Information: http://academie-mons.com/parismongertour.shtml
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