Cheese 202: Beyond the Basics

So you know the fresh from the aged, the soft from the hard. Now let's get specific.

This is the class for people who've graduated from "I like cheese" and are ready for "let me tell you about pasta filata techniques." We're going deep on cheese styles — the differences between Alpine cheeses, how pasta filata actually works, what makes a Gouda a Gouda, and why these distinctions matter when you're building a cheese board or cooking.

Join me (Jenny, your friendly neighborhood cheese obsessive) at Shea Lounge for an evening of tasting and nerding out on the good stuff.

What we'll cover:

• Pasta filata (mozzarella, provolone, and friends)

• Alpine styles (gruyère, comté, and the mountain magic)

• Gouda and Dutch traditions

• Plus a few other styles that deserve their moment

Where: Shea Lounge, 10880 N 32nd St, Suite 21

This is for the curious, the committed, and anyone who's ever thought, "I need to understand cheese better." Fair warning: you'll leave with opinions about affinage.