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An Education in Cheese

Sheila Gibson Stoodley

Cheese is a world unto itself. Cheese U Boot Camp, a three-day course ($495) offered by the venerable cheesemonger Murray’s, lets you jump in with combat-booted feet. Students taste fresh ricotta, Gruyère, Camembert, Roquefort, Parmigiano-Reggiano, and 55 other cheeses in their efforts to absorb the history, geography, science, and technical aspects behind what makes mozzarella different from cheddar. Yes, there will be an exam, and a certificate, too. Classes will be offered June 24–26, August 19–21, and October 21–23. (212.243.3289, www.murrayscheese.com)

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