Cheesemaking in Europe is built on centuries of tradition. Cheesemakers in North America on the other hand are inspired by cheesemaking in Europe. We’ll put worlds old and new on the same plate so you can taste the difference. What makes a better cheese: innovative interpretation or strict adherence to tradition? In this class, you’ll be the judge. You will taste a French chevre against a similar cheese from Vermont; a French washed rind alongside a California one; and several other equally delectable match-ups. Along the way you’ll discover what the most important components of a great cheese really are. We’ll taste these selections along with five luscious Madeiras. Madeira, a fortified wine hailing from Portugal, kept many an explorer sated during their journeys from the old world to the new. Patrick Comiskey from Wine and Spirits will be on hand to taste us through these delicious, cheese-loving wines.

Tickets are $69 each.

Seating is limited. Buy your ticket today!  Click Here!

About Wine Expert Patrick Comiskey

Patrick Comiskey is a Senior Contributor for Wine & Spirits Magazine, where he serves as chief critic for all domestic wines not from California, and regularly contributes articles devoted to California, Oregon and Washington wine, winegrowing, and wine culture.

Comiskey is a native of Wisconsin and attended the University of Wisconsin-Madison where he graduated in 1983 with a B.A. in English and Psychology. He graduated from the MFA program at Brown University in 1987. In 1995 Comiskey became the Wine Director at 42 Degrees Restaurant in San Francisco, whose chef and owner, Jimmy Moffat, was included in Food & Wine Magazine’s Top 10 New Chefs awards in 1996. In 2000 Comiskey joined the West Coast staff of Wine & Spirits Magazine where he served as Associate Editor, Tasting Coordinator and, eventually, Senior Editor.

He has traveled extensively throughout the U.S. wine regions, as well as France, Italy, Germany, Spain, Argentina, Chile, New Zealand, and Australia, and tastes more than 4000 wines a year. He serves regularly as a judge for some of the country’s most prestigious wine competitions, including the San Francisco International Wine Competition, the Los Angeles International Wine & Spirits Competitions (e.g., the LA County Fair Competition) and the Critic’s Challenge held annually in San Diego. He has taught classes and moderated panels on viticulture and wine tasting, and the world’s wine regions, and has written educational materials for restaurants as well as internet web sites.

Comiskey is a regular contributor to the Food Section of the Los Angeles Times, is a regular columnist and reporter for zesterdaily.com, a high-traffic food and wine website. He has been a regular columnist with Wine Review Online, a widely read wine website. He has contributed to the San Francisco Chronicle’s Wine section, and his work has appeared in Decanter, Bon Appetit, Food & Wine, Executive Travel, and the Robb Report. He is currently at work on a book chronicling the American Rhône Wine Movement.

About Cheese Expert Juliana Uruburu

Juliana Uruburu directs the cheese selection, merchandising, education, and promotions for the Bay Area’s renowned Pasta Shop. Working with cheese for over 20 years, she is a frequent panelist and cheese judge at industry conferences including the American Cheese Society and is the head cheese judge for the California State Expo. Recognized as an individual dedicated to promoting quality cheese and consumption, Juliana was recently inducted into the Guilde des Fromagers, dedicating her lifes work to promoting the consumption of cheese.