Cheddar / 7:00
Cheddar is one of America’s most popular cheeses, not to mention one of the world’s as well. Originating in England and spreading around the world through the British empire it is made now in most places around the world where the English have left there mark. We will be tasting traditional clothbound cheddars from England and the American clothbound variants in Wisconsin and Vermont. We will also be looking at cheddars from other parts of the world as well with Scotland, Wales, Ireland, Canada, Australia all being possibilities (all depending on when we can get some things shipped to us). Traditional cheddar is served with beer so we will have English and American beers as well as wines for our pairings. Bread provided by Bellegarde Bakery. A new look at an old favorite, a study in Cheddar. $30
The Holy Land / 7:00
Wines of Lebanon, Israel and Turkey. We all know the history of wine production in this area but how many modern wines have you tasted from there? Probably very few, which is a shame as wonderful wines are now coming from these countries. Liz Dowty of Vino Wholesale will be bringing us some of her favorites such as the famous Château Musar from Lebanon and Clos de Gat from Israel. Many of the new producers from the area are using a mix of ancient and modern techniques to produce world class wines. Cheese is unfortunately hard to get from this area as many of the best ones simply don’t get exported to this country, but many cheeses of Greece, Cyprus and Italy were around when wine was first made in this area and the use of modern techniques from France lend these wines an affinity with some of the cheeses from the western Mediterranean. Bellegarde Bakery will be providing bread and Cleaver & Co providing charcuterie. From an area that spawned the beginnings of civilization and the three main world religions we will rediscover their equally important wine history. $35
Sake and Cheese / 7:00
One of our most interesting pairings that we do each year is the Sake and Cheese pairing. Sake is something that isn’t really understood in the U.S. and using it as a paring partner for food is even less well understood; the problem with this is that sake is fantastic and comes in so many more varieties than the warm variant you see at Americanized Japanese restaurants. Adding to this is that the Japanese are only very recently bringing dairy products into their cuisine. The food potential of sake though is unlimited, with a wonderful savoriness and each sake having different levels of acidity and yeast and herbaceousness not to mention the variety of natural flora used in the brewing process, sake has a flavor available for any taste. We have found that cheese is a wonderful accompaniment, especially alpine style cheeses. Cheese has been produced in Japan for around 15 years now but the ability (and cost effectiveness) of having it shipped here isn’t ideal. We will be bringing some of our favorite European and American cheeses to go along with our sake. Chris Noyes (who has been studying sake for many years) of Winebow will be presenting the sake for us. Bread will be provided by Bellegarde Bakery and Charcuterie provided by Cleaver & Co. This is always one of our most enjoyable and eye-opening tastings that really shows the potential of sake as a wonderful addition to the American dinner table. $35.
about our events
CHEESE SCHOOL POLICIES
YOU MUST HAVE A PRE-PAID RESERVATION TO ATTEND CHEESE CLASS!!!
We cannot accommodate last minute additions and walk-ins as we plan seating and food and beverage amounts according to our reservation numbers.
Due to space limitations, we cannot accommodate parties larger than 6.
When purchasing tickets, please use the comments section to list friends with whom you would like to sit.
We have a 24 hour cancellation policy for reservations to receive a refund. We will not issue refunds or credits for ticket purchases for NO SHOWS to the classes.