From cheddar to gruyere or parm–if the first cheese you think of is made from cow's milk, you are not alone. Yet some of the best cheeses in the world are made from goat, sheep, and even buffalo milk. This class will explore their bounty. If you're either sensitive to cow's milk or just love tommes made from animals that do not say moo, this class is for you. We'll talk about why certain regions prefer goats and why cows dominate in the U.S, differences in cheesemaking and milk composition, and seasonality and shepherds. And of course, we'll taste some of the best cheeses made from goat, sheep, and buffalo available today. Bonus: the class instructor and former wine bar manager, will pair these beauties to wines that highlight their nuances!