Basque-ing in Cheese and Cider

Friday, February 23, 6:30-8pm ET

For hundreds of years, the people of the Basque Country have been growing and producing some of the finest cheese and cider on the planet. Located in the northeastern corner of the Iberian Peninsula, the cool breezes from the northern Bay of Biscay create the perfect environment for bright, tangy cheese and ciders with mouthwatering levels of acidity and freshness. These traditions have persevered through to today, as the local communities have stayed true to their practices, and continue to make both their cheeses and ciders in small batches using time honored techniques.

Join wine & cheese educator (and Basque Buff) Adam Centamore and Certified Pommelier™ Tim Powers for an evening exploration of the traditional cuisine and beverages from the Basque Country, including samples from both sides of the French/Spanish border. These samples will range from earthy and nutty brebis cheeses to wild fermented sagardoa cider, and more!

This Iberian expedition is not to be missed, so join us for a wonderful journey through Basque history, culture, and cuisine as we celebrate the release of the newest vintage of Basque ciders. Txotx!

**We will make every effort to accommodate food allergies and/or dietary restrictions, but, due to the fact that we work with small producers from around the globe, we are unable to guarantee or protect from cross contamination**

$100 In Person

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