Instructors, Martin Johnson and Dave Herman
Keen’s Cheddar: One of THE classic English cheddars.
Whiskey: Death’s Door White Whiskey – Wisconsin (40% abv)
This style allows you to taste all the grains before the barrel has its say.
Pantaleo: Bright, floral, and sweet, this firm goat’s milk cheese is from Sardinia.
Whiskey: Hibiki 12 Year Old Whisky – Japan (43% abv))
Suntory blends its single malts to create this stunner.
Challerhocker: A nutty alpine cheese from Switzerland.
Whiskey: Templeton Small Batch Rye – Iowa (40% abv)
Based on a Prohibition-era recipe rumored to have a famous fan.
Rush Creek Reserve: Woodsey, mushroomey and incredibly smooth, this Vacherin Mont D’Or imitator is made in Wisconsin.
Whiskey: Glenfarclas 12 Year Old Single Malt Scotch – Scotland (43% abv)
“Best Sherried Whiskey” in the 2006 Single Malt World Cup.
Bra Duro: A firm, earthy cow’s milk cheese from Italy.
Whiskey: Hancock’s President’s Reserve Single Barrel Bourbon – Kentucky (44.45% abv)
A lesser-known Bourbon from a celebrated catalog.
Ewe’s Blue: A sweet yet potent blue from Chatham, NY. .
Whiskey: Bernheim Wheat Whiskey – Kentucky (45% abv)
Made with winter wheat, it’s lighter & smoother than most Bourbons & Ryes.