February 21 - Gourmet Grilled Cheese
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Warm up our long Wisconsin winter with a taste of four grilled cheeses. We’ll start with learning the art of making a basic great grilled cheese sandwich, and then shake things up with three variations of gourmet grilled cheese with a variety of ingredients. Bacon will mostly likely make a guest appearance. Limited to 25 attendees, includes glass of wine, beer or beverage.

February 21 - Gourmet Grilled Cheese
Buy at $22.00 each SOLD OUT
March 13 - Demystifying Swiss Cheese
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Swiss, Baby Swiss, Emmental, Gruyere – what’s the difference between Swiss cheeses? Learn the history of how cheesemaking in Switzerland has changed in the past 40 years, and taste some of the best Swiss-style cheeses made today in both Switzerland and America. Limited to 25 attendees, includes glass of wine, beer or beverage.

March 13 - Demystifying Swiss Cheese
Buy at $22.00 each SOLD OUT
April 17 - Blue-Veined Cheeses & Perfect Pairings
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Taste four of the world’s best blue cheeses, each paired with a different companion of honey, fresh pear or nut brittle. Learn the mystery behind blue cheesemaking, and what makes one blue taste different from another. If you think you don’t like veined cheese, we may change your mind with this evening of perfect pairings. Limited to 25 attendees, includes glass of wine, beer or beverage.

April 17 - Blue-Veined Cheeses & Perfect Pairings
Buy at $22.00 each
April 19 - Why Cheddar Here Tastes Different
7 p.m. Metcalfe's West Towne, 7455 Mineral Point Rd, Madison, WI 53719

Cheddar in Wisconsin comes in every size and age imaginable. But the difference in taste can be significant, and is attributable not only to the forms used or aging techniques, but to the region in which it was made. Ask any old timer with Cheddar still stuck in his teeth, and he’ll tell you Cheddar used to taste different from one local factory to the next. Today, thanks to modern science, distinct flavor differences are being recorded between Cheddar made in western Wisconsin’s Driftless Region and in eastern Wisconsin’s glaciated region. Discover four different Wisconsin Cheddars, from aged block Cheddar, to Bandaged Cheddar to Cheddar made in 22-pound “daisy” wheels, to Cheddar Blue. Limited to 20 attendees, includes blended drink, coffee or beverage of your choice from Metcalfe’s West Cafe. Arrive at 6:45 pm to order your drink and get settled in for a 7 pm start.

April 19 - Why Cheddar Here Tastes Different
Buy at $22.00 each
May 8 - Mother’s Day Evening: Celebrating Wisconsin Women Cheesemakers
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

More Wisconsin women cheesemakers are winning top prizes at international and national contests than ever before. So do women make better cheese? We’ll find out by tasting four of the best women-crafted cheeses in Wisconsin. Treat Mom to a glass of Moscato d’Asti and an evening filled with good cheese. Limited to 25 attendees, includes glass of wine, beer or beverage.

May 8 - Mother’s Day Evening: Celebrating Wisconsin Women Cheesemakers
Buy at $22.00 each
May 17 - Relishing the Rind
7 p.m. Metcalfe's West Towne, 7455 Mineral Point Rd, Madison, WI 53719

To eat or not to eat? ‘Tis the age-old question of cheese rinds. In this class, we’ll explore different types of cheese rinds: from bloomy mold on Brie, to ash on surface ripened cheeses, to natural rinds on Alpine-style and washed rinds on stinky cheese. And of course, we’ll taste exquisite examples of each. Learn more about the science and art that cheesemakers must undertake to create a beautiful and edible rind. Limited to 20 attendees, includes blended drink, coffee or beverage of your choice from Metcalfe’s West Cafe. Arrive at 6:45 pm to order your drink and get settled in for a 7 pm start.

May 17 - Relishing the Rind
Buy at $22.00 each
June 12 - American Farmstead Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Perhaps some of the most eye-appealing and palate-pleasing cheeses are those hand-crafted on the same farm as where the animals are milked.  Learn the stories and taste four of the best farmstead cheeses made in America today. Limited to 25 attendees, includes glass of wine, beer or beverage.

June 12 - American Farmstead Cheeses
Buy at $22.00 each
June 21 - Alpine Style Cheeses: The Taste of Terroir
7 p.m. Metcalfe's West Towne, 7455 Mineral Point Rd, Madison, WI 53719

Why do cheeses made in the mountains of France and Switzerland taste different than cheeses made elsewhere? Is it the alpage grasses, the techniques of making cheese, or hundreds of years of experience? We’ll taste two European Alpine cheeses and two Wisconsin Alpine-style cheeses and compare to see if cheesemakers in America’s Dairyland can match the terroir – or taste of place – of the Alps.  Limited to 20 attendees, includes blended drink, coffee or beverage of your choice from Metcalfe’s West Cafe. Arrive at 6:45 pm to order your drink and get settled in for a 7 pm start.

June 21 - Alpine Style Cheeses: The Taste of Terroir
Buy at $22.00 each
July 10 - Cheeses Soaked in Beer, Wine and Spirits, Oh My!
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

A category once limited to classic Trappist cheeses of yore has expanded into an array of American original cheeses soaked in beer, wine, and assorted spirits.  A new trend in Wisconsin, these cheeses are winning championships with their unique look and taste. Taste four of our favorites. Limited to 25 attendees, includes glass of wine, beer or beverage.

July 10 - Cheeses Soaked in Beer, Wine and Spirits, Oh My!
Buy at $22.00 each SOLD OUT
August 14 - Last Days of Summer: Pasture-Grazed Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Cheeses made only when cows are eating grass are just one of Wisconsin’s growing claims to fame, thanks to a climate that boasts three seasons capable of producing lush grass perfect for animals to eat. Taste four seasonal cheeses and see if you can taste the difference grass makes. Limited to 25 attendees, includes glass of wine, beer or beverage.

August 14 - Last Days of Summer: Pasture-Grazed Cheeses
Buy at $22.00 each
September 11: Next Generation: Bloomy-Rind Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

In America, classic French-style Brie and Camembert are giving way to funky, new American Original bloomy-rind cheeses. Try four new styles of this classic category and see how they stack up against your favorite Brie. Limited to 25 attendees, includes glass of wine, beer or beverage.

September 11: Next Generation: Bloomy-Rind Cheeses
Buy at $22.00 each
October 9 - The Art of Affinage
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

There are three main components to producing an outstanding cheese: the milk, the cheesemaker, and the affineur. Learn how American cheesemakers are following the European tradition of cave-aging cheese; then taste four of the best. Limited to 25 attendees, includes glass of wine, beer or beverage.

October 9 - The Art of Affinage
Buy at $22.00 each SOLD OUT
November 13 - Wisconsin Sheep & Goat Milk Cheeses
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Dairy sheep and dairy goats produce significantly different milk components than cows. Learn why these small ruminants are becoming more popular in Wisconsin, and taste four cheeses that expertly demonstrate the uniqueness of sheep and goat milk. Limited to 25 attendees, includes glass of wine, beer or beverage.

November 13 - Wisconsin Sheep & Goat Milk Cheeses
Buy at $22.00 each
December 11- A New Age of American Cheddar
6 p.m. Firefly Coffeehouse, 114 N Main St, Oregon, WI

Learn why Cheddars produced in different parts of the country taste significantly different, and discover an emerging era of Wisconsin super-aged and bandaged Cheddar. You’ll taste five Cheddars ranging from one to 15 years old. Limited to 25 attendees, includes glass of wine, beer or beverage.

December 11- A New Age of American Cheddar
Buy at $22.00 each SOLD OUT