It’s no surprise that wine and cheese are an inherently natural pairing, and anyone with a mouth knows that certain wines pair particularly well with certain cheeses. Why is that, though? What is it that makes Lambrusco work so well with Parmigiano-Reggiano? What’s with Riesling and those stinky, sticky Washed Rinds? What about spicy Zinfandel with aged sheep milk cheeses? Industry veteran Jessica Kesselman - former Murray’s and Lucy’s Whey Cheesemonger, and now fine foods marketer - will explain the hows & whys of the perfect wine and cheese combinations. We’ll enjoy at least five cheeses alongside their fermented friends while we travel from region to region, glass by glass, to understand terroir, a bit of chemistry and a whole lot of trial and error.

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