Taste four of the world’s best blue cheeses, each paired with a different companion of honey, fresh pear or nut brittle. Learn the mystery behind blue cheesemaking, and what makes one blue taste different from another. If you think you don’t like blue-veined cheeses, this class may change your mind. Limited to 24 attendees, includes glass of wine, beer or beverage.
Swiss, Baby Swiss, Emmental, Gruyere – what’s the difference between Swiss cheeses? Learn the history of how cheesemaking in Switzerland has changed over the past 40 years, and taste four of the best Swiss-style cheeses made today in Switzerland and America. Limited to 24 attendees, includes glass of wine, beer or beverage.
Dairy sheep and dairy goats produce significantly different milk components than cows. Learn why these small ruminants are becoming more popular in Wisconsin, and taste four cheeses that expertly demonstrate the uniqueness of sheep and goat milk. Limited to 24 attendees, includes glass of wine, beer or beverage.
One of Jeanne’s favorite cheese tours was of northern Italy, and in this class, we celebrate three northern Italian iconic cheeses: Fontina Val d’Aosta, Parmigiano Reggiano and Gorgonzola Dolce. Then we pair them with two of Jeanne’s favorite northern Italian reds: Barbera and Barolo. Salute! Limited to 24 attendees.
Learn why Cheddars produced in different parts of the country taste significantly different, and discover an emerging era of Wisconsin super-aged and bandaged Cheddar. You’ll taste five Cheddars ranging from one to 15 years old. Limited to 24 attendees, includes glass of wine, beer or beverage.