From how it’s made and the many different varieties to the magic that happens when paired with the right wine. Have you ever wondered which cheese can stay out of refrigeration, or what ‘aged’ really means? Each course, you’ll enjoy 5 cheeses and pair them with 4 wines.

Session 4: Back to School—History, Civics and Science This session has us starting a new chapter and going beyond the basics. We will review, cover a brief history of European wine & cheese, and you’ll learn English with British cheese! Finally, we will look at American Farmstead cheese and discuss the golden rule; when it comes to wine and cheese, it’s all about the science!

Chateau Ste. Michelle is proud to partner with Alison Leber, a Certified Cheese Professional with the American Cheese Society. She is both a cheese monger and an educator and has over 30 years’ experience in the food and wine industry. Alison has dedicated herself to promoting high quality and sustainably sourced products. Alison was the primary consultant in the design and launch of the original Beechers’s Handmade Cheese retail store in the Pike Place Market. Today she trains chefs and restaurant staff in cheese presentation, application & affinage (aging) as well as teaching.