Ancient foodways, Modern flavors – Cheese and Mead Tasting
An evening with Cheese Monger Malachy Egan and Mead Maker Josh Magnitzky
Come taste and learn about one of the oldest forms of food preservation (cheese!) and perhaps the most ancient alcoholic libation (Mead, aka Honey Wine). The class will cover a brief intro to the process behind these two amazing products as well as a cheese and mead pairing featuring cheeses from Cherry Grove Farm – a sustainable, diversified cows milk dairy located in Lawrenceville, NJ and Meads from local mead maker and home brewer Josh Magnitzky.
Malachy Egan is an American Cheese Society Certified Cheese Professional who has worked as a cheese monger and buyer for Di Bruno Bros. Most recently he worked in wholesale sales and affinage (cheese aging) at Cherry Grove Farm in Lawrenceville, NJ. Malachy has traveled to assist and observe cheese making in Ireland, France, Spain and the Netherlands – where he worked for 2 weeks as an intern at Fromagerie L’Amuse.
Josh Magnitzky has spent the past 4 years developing different flavor profiles for fermentable beverages including beer, red wine, kombucha, ciders, tonics, and primarily mead. Working in the food industry for the past 15 years, embracing a vegetarian lifestyle and as the Produce Manager at Weavers Way Coop Chestnut Hill, he is well versed in the many different flavors of vegetables, fruits and herbs which have enriched his culinary palette and beverage making savvy. Josh hopes to soon manufacture mead in the Northwest Philadelphia region and bring buzz back to this ancient craft.
Location: the Francis Cope House, 1 Awbury Rd, Philadelphia, PA 19138