Introducing Beautiful Rind’s:
Night School Winter 2027
Dive deep into cheese with a six-week course led by Beautiful Rind's ACS Certified Cheese Professionals. Whether you are a passionate amateur or curious about working in cheese, this course is designed for you to learn all about cheese. Cheese is the ultimate liberal art so you'll be learning about the history, culture, science, techniques, cheesemaking, pairings, and more, all while tasting a LOT of great cheese. Sign up now. Enrollment is limited to 12 students.
Student Enrollment Benefits
Expert Instruction
Weekly instruction from an American Cheese Society Certified Cheese Professional who knows their stuff and is experienced in teaching others. Randall and Anna will lead the sessions with assistance from some of their fellow cheese friends. Class runs from 6:30-8 PM for six Tuesdays beginning on 1/12. Sessions are recorded in case of absence. Snow day makeup day on 2/23.
Online Learning Resources
Each session will be filmed and posted in case you miss a class or want to review the prior week. We’ll also be linking to some of our favorite resources to learn more. Finally, we’ll have “office hours” online and in person each week in case you need a little more instruction or clarification.
Tasting Lots of Cheese
We believe in learning through taste. Each week you’ll taste 6-10 cheeses that will give you perspective on topics covered and help you learn how it translates to the palate.
Pairing Lab
After learning about flavors and textures for weeks 1-3, you’ll be able to put your palate to the test via our pairing lab. This is a hands-on tasting of cheeses, foods, and drinks where you experiment and find what works.
Tenative Syllabus: Winter 2027
Week 1 — Where Cheese Comes From. The history and geography of cheese, from the first fresh cheeses to the wheels on our counter today.
Week 2 — Methods & Molds. How milk becomes cheese: acid, rennet, moisture, rinds and the cultures that make each style what it is.
Week 3 — Flavor & Texture Science. Why cheese tastes and feels the way it does, and how to put words to what you taste.
Week 4 — Pairing Lab. Classic pairings, a few strange ones, then a hands-on lab where you build and present your own.
Week 5 — Europe & Terroir. How grass, animals, place and aging shape the great cheeses of Europe.
Week 6 — America, the World & Graduation. American and global cheese, and each student presents a cheese of their choosing to the class.
FAQs
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Anyone interested in cheese. Seriously, we designed this course so that complete novices can quickly learn the basics, while more experienced tyrophiles and cheesemongers can deepen their knowledge.
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We could have made it even more, but we stopped at six. Our instructors each teach well around 100 classes a year on a wide variety of topics. We’ve complied the best of those classes, along with some new content, and streamlined it so that graduates have more knowledge than the average cheesemonger…. and almost as much knowledge as Beautiful Rind cheesemonger.
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As long as you don’t have an allergy to milk or cheese, you will be a-ok. While we will discuss all sorts of pairings, no single food or drink will be necessary to understand the whole of the topic. In pairing lab, we’ll have lots of options including NA pairings.
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Yes and you are a great friend/family member for doing so. Please just make sure that the giftee is able to attend most of the sessions. They’ll be record but to really get the full experience, they should have Tuesday nights free.
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For our first semester, classes will be on Tuesday. However, if Night School goes well, we’ll definitely look at other dates & times so let us know when you and if you’d be interested in future sessions.
Introducing Beautiful Rind’s:
Night School Winter 2027
Dive deep into cheese with a six-week course led by Beautiful Rind's ACS Certified Cheese Professionals. Whether you are a passionate amateur or curious about working in cheese, this course is designed for you to learn all about cheese. Cheese is the ultimate liberal art so you'll be learning about the history, culture, science, techniques, cheesemaking, pairings, and more, all while tasting a LOT of great cheese. Sign up now. Enrollment is limited to 12 students.