Sweet & Savory: 3 Cheeses, 6 Ways

Cheese has range—and we’re here to prove it. In this flavor-shifting class, we take three versatile cheeses (think chèvre, triple crèmes, aged Gouda, and sharp cheddar) and give them the split-personality treatment: once savory, once sweet. That’s six distinct preparations—hot, cold, fried, sauced, and maybe even brûléed.

Think whipped chèvre with herbs, then chèvre cheesecake. Aged cheddar in a savory custard, then caramelized on a tart. You get the idea. Each bite is paired with a perfectly tuned sip—wines that swing both ways.

Limited Seating | Tickets Required

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