Online Class: Fall Festival

Autumn cheeses are famous for being some of the most exciting. Younger cheeses will have been made from the most flavorful summertime milk, while aged cheeses tend to have exciting flavors or aging techniques that make them jump off the board. Join Cheese Lady Jill Erber as you enjoy examples of both styles, from a super-seasonal artisanal bloomy to a special edition pumpkin seed gem that was ordered over six months ago—and just arrived state-side. Your class kit serves two to four people and includes: Teeny-tiny production annatto-kissed Cottonboo (pasteurized cow/goat, North Carolina), outrageously buttery and truffley d'Affinois with truffles, super-wow five-year Gouda (pasteurized cow, Netherlands), special edition pumpkinseed-filled Jack o' Pumpkin (pasteurized cow, Switzerland), and layered feast-for-the-eyes Huntsman Stilton/Double Gloucester (pasteurized cow, England). Your kit also includes Chef Natasha's homemade pumpkin butter and Olina's turmeric crackers. The wine is the Domaine Blain Côte de Brouilly Les Jumeaux 2016 (91 pts. Wine Spectator, 91 pts. Wilfred Wong). This perfectly paired red is one-hundred percent Gamay, the ultimate grape for the autumn season. It has brightness, rich fruit, and a stunning elegance that will knock your socks off. $59.99 for class access and your class kit that serves two to four people. Wine available as an add-on for $34.99 per bottle. Pick up your class kit on Wednesday, October 27th or Thursday, October 28th. Cheesetique is now offering shipping on class kits; please order by Sunday night, October 24th if you'd like your order shipped. Shipped kits will go out on Monday to arrive at their destinations by Wednesday. In both cases, keep the cheeses refrigerated until one hour before the class. The class will be live and online 6:00 to 7:00 p.m. EST. For more information or to register for this online class, please click here.