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For non-members


About this Event

Attention cheese and wine enthusiasts! Adam Shutes, owner of Boston Cheese Cellar, one of Boston’s top five Artisan Cheese Shops, will be offering for the first time at the French Cultural Center a guided tasting of some of the very best French cheeses paired with refined wine. Throughout the event, Adam will address the process of cheese making, give historic background about each selected cheese and he will even give some insights into cheese biology.

What you will be tasting

  • Brebirousse d’Argental – a soft-ripened bloomy rind sheep’s milk cheese, similar to Brie.
  • Pierre Robert – made from Pasteurized cow’s milk is a decadent, triple-crème- style cheese, rich, buttery and mild in flavor.
  • Fourme d’Ambert – one of France's oldest cheeses dating from as far back as Roman times. It is made from raw cow's milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.
  • Ossau Iraty – A Franco-Basque cheese made from sheep’s milk. Flavors are herbaceous, nutty and fruity if the produce is from winter while the summer cheeses tend to reveal aromas of grass and flowers.

About Boston Cheese Cellar

Boston Cheese Cellar has built its reputation as one of the top five Artisan Cheese Shops in Boston (CBS Boston Jan 2016). Not only does the shop stock a wide range of quality globally and locally made cheese, imported meats and fine foods, but Adam holds regular events and classes on cheese, inside and outside of the shop. These include topics such as cheese and wine pairings, cheese making, and even cheese biology.

More about Boston Cheese Cellar

About Adam Shutes


Adam Shutes was born in England, and lived much of his life in Maidenhead, Berks, as well as North Finchley, London. He attended Oxford University, and while working to a 1st class honors degree in Biochemistry and Molecular Biology, one of his favorite activities was wandering around the nearby covered market - where local butchers, greengrocers, and creameries sold their goods.

He completed his PhD in London, where he was a regular to Neal’s Yard Dairy in Covent Garden, and then moved to Boston in 2008. After a successful 10-year career in the biotechnology industry, the opportunity to save a local Roslindale cheese shop arose in 2015, and he grasped it.

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