“Cheese is milk transformed,” says Pierre Gay, rather poetically. If anyone is in a position to know all about cheese and its transformed – and transformative – manner, it’s the French affineur, a man who has dedicated his professional life to selecting and ageing fine cheeses – think of him as a fromage talent scout, who seeks out the best cheeses and then helps them to realise their full potential, before putting them on display in his family-owned and -run shop. Gay is headlining a cheese crash-course and cooking class at The Cooking House in Bangsar, part of the Enjoy European Cheese campaign, financed with the assistance of the European Union. Along with fellow Frenchman, the KL-based...
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