There are three main components to producing an outstanding cheese: the milk, the cheesemaker, and the affineur. Learn how American cheesemakers are following the European tradition of cave-aging cheese; then taste at least four of the very best. Limited to 8 people. Includes glass of wine, beer, espresso drink or soda.
Having just returned from a 10-day cheese tour to the Basque region of France and Spaln, Jeanne will share stories of four Basque cheeses and their cheesemakers. Learn the culture of the Basque people, their sheep farms and dairies, and the traditions that lead to several distinctive types of Basque cheese. Limited to 22 attendees, includes glass of wine, beer or beverage.
Increased American regulations are causing less raw milk cheeses to be made in America, but what’s the science behind raw milk cheese? Does it taste different than cheese from pasteurized milk? We’ll do side-by-side comparisons. Small-group class limited to 8 attendees, includes glass of wine, beer or beverage.
From chocolate to spiced pecans to honey, more artisan food makers are crafting perfect accompaniments to cheese. We’ll taste four different perfect pairings and learn why certain foods pair better with cheese than others. Limited to 22 attendees, includes glass of wine, beer or beverage.
Beer and cheese pair well because both are fermented foods. In this class, we’ll have a guest expert talk about why beer and cheese pair so well, and then enjoy a guided pairing of four beers and four cheeses. Cheers! Small-group class limited to 8 attendees, includes glass of wine, beer or beverage.
End the year with a vertical cheddar cheese flight. You’ll learn about an emerging era of American Cheddar, with cheesemakers crafting aged and bandaged Cheddars. Taste several Cheddars from one day to 15 years old, as well as a reserve Bandaged Cheddar. Limited to 22 attendees, includes glass of wine, beer or beverage.
Limited Offer: Purchase a season pass to all 12 classes in 2018 and get two classes for free! The perfect gift for your favorite cheese friend. Classes include:
- January 21 - Cheese & Wine Pairing 101
- February 18 - Gourmet Grilled Cheese
- March 18 - Irish Cheese & Beer
- April 22 - You Be the Judge
- May 13 - Mother's Day Brie & Bubbly
- June 10 - Father's Day Beer & Cheddar
- July 15 - America the Beautiful: Red, White & Blue Cheeses
- August 19 - Blue Cheese & Perfect Pairings
- September 23 - Demystifying Swiss Cheese
- October 21 - Wisconsin Sheep & Goat Milk Cheeses
- November 11 - Northern Italian Cheese & Wine
- December 9 - A New Age of American Cheddar
Classes are on Sundays at 6 p.m. at the Firefly Coffeehouse, 114 North Main Street in downtown Oregon, Wis., just 10 minutes south of Madison. Each class is limited to 24 attendees. Classes include all cheese and beverage pairings. Non beverage-pairing classes include your choice of complimentary glass of wine, beer, espresso drink or soda.
We start the new year by learning why different cheeses pair with different wines. Learn about four distinct categories of cheese, and then taste four small-batch, artisan cheeses, paired with two wines: one red and one white. Impress your friends with your new cheese and wine knowledge! Limited to 24 attendees.
It’s back! This popular class is the perfect way to warm up a Wisconsin winter. We’ll start with learning the art of making a great toasted cheese sandwich, and then taste three variations of gourmet grilled cheese with a variety of ingredients. Taste and learn about cheeses in their natural form, and then taste the difference as they melt into gooey goodness. Limited to 24 attendees, includes glass of wine, beer or beverage.
Keep the celebration of St. Patrick’s Day going all weekend by sampling a delicious Irish stout, ale and lager, each expertly paired with one of three different Irish cheeses. Leprechauns not included. Limited to 24 attendees.
Back by popular demand! We bring in an official judge and learn the difference between flaws and features in cheese. You’ll put on a white judging coat, learn how to operate a cheese trier, and take a turn at scoring several different cheeses. We’ll round out the fun with a blind tasting and official score sheets. Limited to 24 attendees, includes glass of wine, beer or beverage.
Treat mom (and yourself) to a night of fun, as we celebrate effervescence of champagne and the complexity and richness of good brie cheese. We’ll taste a variety of brie and camemberts, and enjoy two different types of bubbly, brought in special for this occasion! Limited to 24 attendees.
Who doesn’t want to spend the evening of Father’s Day drinking good beer and eating good cheese? At this class, it’s all about big flavor: we’ll taste three different aged and craft Cheddars, and pair each with a different craft beer. Limited to 24 attendees.
In celebration of the founding of our country, we’ll taste and learn the stories of a red Cheddar, a white brie and a small-batch blue. Then we’ll toast to another year with a glass of champagne and a final pairing of chocolate and cheese. Limited to 24 attendees, includes glass of wine, beer or beverage.
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.