Shepherds, Transhumance & Volcanoes: Mountain Cheeses & Wines
$50 for 18 Reasons members; $60 for the general public.
Despite treacherous climbs and threats of volcanic eruption, people have been making cheese and wine on some of the most mountainous and volcanic regions around the world for centuries. And not just because the views are picturesque.
Cheese and wine educator Kirstin Jackson, who's publishing a book on cheese called "It's Not You, It's Brie: Unwrapping America's Unique Culture of Cheese" this November, will reveal who, why, and how people craft some of the finest cheeses and wines around on uneven or even dangerous ground.
The cheeses will be vibrant, the wines will be weird, and the class will be delicious.