An educational wine & food experience

In this introduction to the wide world of cheese, Stephanie will use her knowledge of milk types, rind styles, and regional aging differences to introduce you to a new way of looking at cheese--through the lens of a wine lover! This class will be a bright 101 course in how to ask for cheeses at a cheese counter, why they pair (or not) with wines as a classic dinner topic, and provide an overview of how to tell the differences in cheeses just like a sommelier explains Burgundy versus Brunello."

Sit back and relax as your sommelier instructor sets the stage for an unforgettable, educational cheese and wine experience. Our wine classes provide a unique context for the enjoyment of wine appropriate for every level of interest and expertise.

Stephanie is a homegrown nerd of all things edible and drinkable; although she began her journey as a pre-med biology major-turned-English scholar in college, the call of the cuisine world was too much to ignore. She fell into a loving time of pastry work in fine dining kitchens, where she would have her first big-city taste of the budding American artisan cheese movement at the same time she would taste her first ever Walla Walla rose of tempranillo! From the bayou to Birmingham to Kansas City and back to Atlanta, food pairings have followed her all over. After starting a new career in boutique wine shops, she began to seek out fringe studies of the esoteric such as sake and sherry, and eventually found the light in the study of the cheeses of the world. Since cheese is the wine of the food world, her attraction to it and breaking the sector down for consumers to navigate, was inevitable.