This evening offers a rare opportunity to learn from two masters of their respective crafts: Ed, the founder of &Caws, and our sommelier, Marius. Ed brings an intimate knowledge of the cheesemaking process—from the influence of local pastures to the complexities of the aging room—while Marius provides a technical lens on how soil, climate, and fermentation dictate a wine's character. Together, they move beyond the basics to show how a producer’s methods directly impact the success of a pairing.

You will work through a curated selection of farmhouse cheeses, learning to identify the subtle differences between a lactic curd and a rennet-set cheese. Marius will demonstrate how to select wines that cut through richness or mirror the earthy notes of a natural rind. You will master the technique of ‘triangulation’—tasting the cheese, then the wine, then observing how the two evolve when combined on the palate.

By the end of the session, you will understand how to balance the piquancy of a blue vein with the sweetness of a dessert wine and why a crisp, mineral-heavy white is often the superior partner for a fresh goat’s cheese. You will leave not just with a list of pairings, but with the analytical skills to select exceptional bottles and wedges to host any dinner party of your own.