Wisconsin Cheese Originals
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Join Jeanne Carpenter, American Cheese Society Certified Cheese Professional, for a variety of fun and educational tasting classes.

August 14 - Last Days of Summer: Pasture-Grazed Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Cheeses made only when cows are eating grass are just one of Wisconsin’s growing claims to fame, thanks to a climate that boasts three seasons capable of producing lush grass perfect for animals to eat. Taste four seasonal cheeses and see if you can taste the difference grass makes. Limited to 25 attendees, includes glass of wine, beer or beverage.

SOLD OUT
August 23 - Cheese Geek Class - Learning the Lexicon of Cheese Flavors

NEW! 6:30 - 8:00 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI
Join Jeanne Carpenter, American Cheese Society Certified Cheese Professional, for a small-group study on how best to describe the many flavors you taste in cheese. After this class you'll stop calling cheddar "sharp" (as Pat Polowsky, Wisconsin author of Cheese Science Toolkit would say: "A knife is sharp. Cheese is not.") We'll taste four unique American artisan cheeses and learn how to describe them using cheese descriptors such as brothy, roasted or herbal. Afterward, you'll be able to impress your wine snob friends with your new cheese lexicon. Limited to 8 attendees, includes glass of wine, beer or beverage.

SOLD OUT
September 11: Next Generation: Bloomy-Rind Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

In America, classic French-style Brie and Camembert are giving way to funky, new American Original bloomy-rind cheeses. Try four new styles of this classic category and see how they stack up against your favorite Brie. Limited to 25 attendees, includes glass of wine, beer or beverage.

SOLD OUT
September 29 - Cheese Geek Class - Understanding Crystals in Cheese

NEW! 6:30 - 8:00 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI
Join Jeanne Carpenter, American Cheese Society Certified Cheese Professional, for a small-group study on how and why cheese crystals - those little flavor bursty bits from heaven - form in cheese. We'll study two types of crystals: calcium lactate and tryosine, learn why each forms in different types of cheese, and how cheesemakers encourage their growth. Plus, of course, we'll taste four different cheeses, with - you guessed it - crystal features. Is your mouth watering yet? Limited to 8 attendees, includes glass of wine, beer or beverage.

SOLD OUT
October 9 - The Art of Affinage
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

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 four of the best. Limited to 25 attendees, includes glass of wine, beer or beverage.

SOLD OUT
November 13 - Wisconsin Sheep & Goat Milk Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

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 25 attendees, includes glass of wine, beer or beverage.

SOLD OUT
December 11- A New Age of American Cheddar
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

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 25 attendees, includes glass of wine, beer or beverage.

SOLD OUT