We start off the class enjoying several cheese based appetizers and a beverage and then settle into our places at the table. After introductions, we begin with an overview of the history of cheese, specifically in Mexico, and learn about the generations of French cheese makers who have made Mexico home for hundreds of years. We'll discuss how cheese is made, the styles of cheese and what the differences are between commercial and artisan cheeses. And then to the best part, the cheeseboard. We'll set up a large French inspired cheeseboard with a dozen local artisan cheeses and pair them with condiments made in and around San Miguel de Allende such as membrillo, cajeta de Celaya and miel de azahar, orange blossom honey. You'll learn how to set up a cheeseboard and where and how to buy, serve, cut, pair and store cheese. We'll serve several drinks and teach you the rules of pairing them with different types of cheeses. And of course as we go around the cheeseboard, you will taste each of them, learn about the cheese makers, cheese mongers and where to buy the cheeses here in Mexico. We'll finish the class with a cheese based dessert.