While names like “Parmigiano,” “Camembert,” and even “Wensleydale,” might be household names, “Garrotxa” and “Idiazabal” are still finding traction in the world of cheese. Join local cheese expert Courtney Johnson as she guides you across the map of Spain and its island territories to savor the regional terroirs and pairing possibilities of Spanish cheeses. As you travel along your sensory journey, she’ll explore the cultural and political currents that have shaped the cheeses of modern Spain, gaining an understanding of why and how Spanish cheeses are what they are today.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.