Wine & Cheese Part 2: The Art of Cheese (with Wine!)

Ever wonder how cheese is made and manipulated to form different styles? We are lucky to have one of our very own So What customers as a guest to tell us a little more about this. Dave Smith was a former professor at the University of Minnesota. When he began to tell me about his passion for cheesemaking and teaching others, it seemed we simply had to do a class together! 

This will be part one of a two-part cheese appreciation series. First, with Dave (sold separately for Sept 3), we will zoom way out and get a general understanding of how all cheese begins its life and works its way into various foundational styles such as a triple creme/brie style, goat chevre, alpine, cheddar, and blue cheese. We will begin to learn how to pair these five styles with wine. In this class, we will revel in the European classics — both in our selection of cheese and wine.

In this second class, we will have another guest --  local ACS Certified Cheese Professional Kerry Jerred (founder of Forage to Fromage) -- to go a bit deeper into the artisan cheesemaking scene in America — the inspiration, stories, and styles that are coming from our own backyard (or maybe a few states over). We will try to use the same styles in this class so you can begin to compare and contrast the influence of place, process, and people behind the cheese. We will pair these selections with boutique  domestic wines as well and savor the stories that come from inspired family-operated wine & cheese making. 

For each class, you will try a minimum of 5 cheeses and 5 wines. Both wheat and gluten-free crackers will be provided.