The other evening, we had a cheese tasting. Academiciens were able to try 8 different types of cheese, paired with jam and lemon curd, grapes, baguette, and, naturally, our finest imitation wine (red and white grape juice). The cheeses were: La vache qui rit, chèvre, Boursin, brie, emmental, gruyere, Jarlsberg, and bleu.
Prior to the tasting, our head prof, M. Keith, gave a short presentation about each cheese, how cheese in general is made, and showed an order of tasting from least to most strong. A University photographer was present to take photos as well.
Below, some non-professional photos, and CLICK HERE to view our google photo drive.