Tastefully Inspired at Epcot's Food and Wine Festival

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Tastefully Inspired at Epcot's Food and Wine Festival

Posted by Erika Pitera on October 6, 2007

Cheese Tasting at Epcot Food and Wine Festival What better way to celebrate EPCOT's 25th birthday than with fine wine, exceptional cuisine and a culinary education unparalleled in Central Florida? The 12th Annual EPCOT International Food & Wine Festival ran September 28 through November 11, 2007, and it would seem from the turnout this past year that its popularity has grown to new heights over the past decade.

Disney really pulls out all the stops in presenting some of the most prestigious chefs, wineries, breweries and culinary educators from across the globe at each annual fall event.

As you work your way around the World Showcase, you'll find a host of International Marketplaces, where you can taste the cuisine and spirits of more than 25 countries or geographic regions, from New Zealand to the Dominican Republic. Appetizer-sized samples are usually available for between $2 and $4 each.

In addition to the individual Marketplaces, the Festival presents a number of culinary demonstrations, visiting chefs and speakers, visiting wineries, and so much more. It truly is a foodie's paradise. The presentations are too numerous to list here, but if you'd like to read about this past year's wine and culinary events, visit Disney's Food and Wine Festival.

Cheese Tastings at Odyssey -- The Chef's Showplace

We were lucky enough to attend the first Cheese Tasting of the 12th Annual Festival on Sept. 29, 2007. The cheese tasting events were offered every Saturday from 2:00 to 3:15 p.m. for $60 per person. All were hosted by Artisanal Premium Cheese in New York City, but our esteemed fromager for that afternoon was Tyler Hawes from American Milk Studios.

The co-hosting winery, Maison Louis Jadot of Burgundy, provided us with two wines to accompany our cheese selections: a Pouilly-Fuisse and a Pinot Noir. They paired fabulously with the four French cheeses we sampled. The Chabichou du Poitou was a delicate and fresh chevre, the St. Nectaire Fermier was a delightful cow's milk with a smoky flavor and a washed rind, the Brillat Savarin was a mouth-watering and bloomy triple-creme, and the Bleu d'Auvergne was a subtle and grassy bleu. All of these cheeses are available through mail order at Artisanal.

So, the wine and cheese were delectable, but was it worth $60 per head? Absolutely.

Hawes walked us through the tasting process: first, we examined the cheese, then felt the texture and consistency. Next, we smelled the cheese and finally tasted it. Hawes shared an interesting slideshow presentation on these specific cheeses, as well as a general description of how cheeses are made. We learned the differences among natural, washed and bloomy rinds, and Hawes explained that each bleu has a different flavor based on the strain of mold present in the cheese.

Just before wrapping up his presentation, Hawes answered a few questions and described the best way to store leftover cheese: avoid having leftovers, and if that's not possible, wrap the cheese in wax paper or saran wrap and place it in the coldest part of the refrigerator. Every time you take the cheese out, re-wrap it in fresh plastic.

Our Cheese Tasting experience was amazing, and we look forward to attending yet again this fall. Hope to see you there!