GY081 La Saison de Chèvre

  • 14 May 2025
  • 11:30 AM - 1:30 PM
  • Marché Couvert Saint-Quentin, 85 bis Bd de Magenta, 75010
  • 7

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Did you know that cheese has a season? Goat cheeses specifically are at their very best in spring, so now is the perfect time to discover the wonderful world of chèvres. 

France is the world's biggest producer of goat cheese, and a whopping 16 of its 47 AOP cheeses are made with goat's milk, not to mention the hundreds of non-AOP goat cheeses made nationwide. Within the category, there's loads of variety in shape, texture, and of course flavor. Over the course of a two-hour workshop with cheese expert Emily Monaco, you'll learn how goat cheese became popular in France following an 8th Century invasion, why some chèvres have a gray rind, and how goat cheese varies from region to region. And of course, you'll taste five of France's best-known and under-the-radar chèvres from across the hexagon.

Price: €35, which includes the cheeses.

About the Instructor:

Born and raised in New York City, Emily Monaco has been living in France since 2007. An Academy of Cheese Associate, international cheese judge, and die-hard cheese lover, she works as a journalist covering cheese (and other tasty specialties) for publications including Atlas Obscura and the BBC.

Good to know: 

  • WICE members can register for this event online using WICE's fast and secure online system. Simply click on the link and follow directions.

  • Not a member? You may be able to join some events as a nonmember for a small fee which includes a 3-month membership. Please send an email to wice@wice-paris.org if you have questions. We look forward to talking with you.