Pack your passport — we’re traveling the globe by way of cheese.

Join us for a curated tasting and discussion exploring five extraordinary cheeses, each with a rich origin story and fascinating production process. This class will focus entirely on cheese — its history, terroir, milk type, aging methods, and the craftsmanship behind each wheel.

🇫🇷 Bûche de Lucay – France

A soft-ripened French goat’s milk cheese known for its delicate bloomy rind and bright, tangy interior. We’ll explore traditional Loire Valley goat cheesemaking and what gives French chèvre its unmistakable character.

🇭🇷 Paški Sir – Croatia

A one-year aged sheep’s milk cheese from the island of Pag. Influenced by sea air and wild island herbs, this firm, complex cheese reflects Croatia’s Adriatic terroir and centuries-old pastoral traditions.

🇮🇹 Ubriaco Pinot Rosé – Italy

From Northern Italy, this cow’s milk cheese is soaked in sparkling Pinot Grigio Rosé and finished with rose petals. We’ll discuss the Italian tradition of “ubriaco” (wine-soaked) cheeses and how wine aging transforms flavor and texture.

🇪🇸 Tres Leches La Gruta – Spain

A Spanish three-milk cheese (sheep, goat, and cow) rubbed in olive oil and aged in Catalonian caves. We’ll dive into cave aging, multi-milk blending, and Spain’s deep cheesemaking heritage.

🇺🇸 The Swan – Deer Creek, Wisconsin

A beautifully layered American original featuring two cheddars: nutty sheep’s milk and creamy cow’s milk speckled with black peppercorns. Inspired by the elegance of its namesake, this cheese showcases modern American artisan innovation.

This class is educational, interactive, and delicious — perfect for curious palates and seasoned cheese lovers alike.

Please note:
There will not be a wine pairing component** with this format. The focus will be entirely on the cheeses themselves.

Please RSVP if you can so we know how much to prepare.

RSVP to sonja@clementinecarterwines.com