Milk It! at the Brooklyn Brewery

Cheese. There is nothing else quite like it in the world. Simply put – it’s the best (don’t argue with me, it’s fruitless).

Last week my friends and I went to an Edible Brooklyn lecture series event called Milk It! hosted at the Brooklyn Brewery.

We learned about the newly fashionable (in the US) art of affinage – the maturing and aging of cheeses – from Anne Saxelby, tasting cheddars in three different stages of maturity.

We took breaks to mingle and taste the Brewery’s fall offerings, continuing onto a session about the perfectly constructed cheese plate. I think there are always many opinions on this subject and lots of debate on whether sweet or savory best compliments cheeses. There were a few interesting accompaniments that were new to me, including lovely toasted nori.

For an idea, Peels (it keeps coming up!) is serving new cheeses from Saxelby with house-made Irish triple oat Brown Bread, greenmarket apples & honey.

The evening concluded with a session on milk and cream, hosted by lovely ladies from Organic Valley. Then we made our own butter in a Ball jar, sunny gold and slightly sweet.

More pictures from the event: here. I highly recommend Edible’s various events, they are always fun, affordable, and unexpected.