BEYOND BROOKS WEBINAR with rogue creamery & Reinventing the wheel authors

December 12 at

THIS IS A VIRTUAL EVENT

Join us for our Beyond Brooks webinar with with Bronwen and Francis Percival, authors of Reinventing the Wheel, David Gremmels, President of Rogue Creamery, Janie Heuck, Managing Director of Brooks and Master of Wine, Bree Stock.

Beyond Brooks is a collaboration with artisan producers to bring you an intriguing, inspirational and educational experience.

The bundle that accompanies this webinar includes:

• 1 bottle of 2018 Brooks Telesto Pinot Blanc
• 1 bottle of 2018 Brooks Terue Petite Sirah
• The Reinventing the Wheel book
• A 3 cheese pack from Rogue Creamery: Mount Mazama Cheddar, Crater Lake Blue, and Chocolate Stout Cheddar.

Purchase your bundle HERE

David Gremmels is the President of Rogue Creamery. As a cheese sensory expert, David is accomplished in the art of cheese organoleptics and pairing.

Rogue Creamery has raised awareness of artisan and farmstead cheeses in Oregon and around the world. Rogue Creamery made history when Rogue River Blue became the first American blue cheese to win World's Best Blue and Grand Reserve Champion over all cheeses at the 2003 World Cheese Awards in London.

When asked about the success of Rogue Creamery, David explains, "It’s simple, Rogue Creamery’s cheese is a faithful example of the terroir of its region. Everyone at Rogue Creamery continually reinforces the importance of providing a healthful, delicious handmade cheese."

Bronwen Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheesemakers and the company’s maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community.

Francis Percival writes on food and wine for The World of Fine Wine. His work won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015.

Their book, Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and farmers are reinventing the wheel.

Date: Dec 12, 2020

Time: 01:00 PM

Location:

Directions: Online Event