Cheddar, Swiss, Colby, all easy and approachable, almost any cheesehead wouldn’t say no to one of these, but what about cheese that’s a little more challenging? Salty and rich Bleu d’Auvergne, redolent with the aroma of an old trunk from grandma’s attic. Foxglove from Tulip Tree Creamery is a favorite from our cheese man, Dan, described as creamy, salty, and earthy, bearing an “orange-colored rind, which is sticky and develops from a mixture of yeast, salt, and beer.” Finally, it wouldn’t be a stanky cheese hangout if we didn’t invite the king: buttery rich and potentially off-puttingly pungent Limburger (only produced at one creamery in the US, right here in Wisconsin, of course). We’ll try all of these stinkers and more, straight up and some paired with or part of a recipe like Foxglove in a warm spinach salad with toasted walnuts, a bleu cheese sauce perfect with garlic toasts or over beef, and limburger melted over braunschweiger on crusty bread with plenty of mustard and onion. Hold your nose if you must, but do join Chef Mike and fearlessly face some funky fromage.

Recipes contain: milk, tree nuts, wheat.

Demonstration with limited hands-on opportunities.