I don’t know what made us sign up for this particular Cheese School class back in January. The description certainly didn’t let on to its awesomeness. Yet tonight we were taken on an entertaining tour of some of the best cheeses you could imagine, led by Wil Edwards and Melissa Schilling. There were those you may have heard of, like Emmentaler, Appenzeller, Comté, Gruyère, and Vacherin, and others maybe not, like Le Maréchal, Le Chartreux, Bettlemat, Grès de Vosges, and Forsterkase. All paired with wines from the Alsace region. I want to make fondue!