Athens in Spring: Brine, Herbs & the Aegean Table

A spring journey through Athens’ briny, herb-driven food culture — where cheese, olive oil, and wine anchor everyday eating.

Spring in Athens is elemental. Sheep’s milk cheeses are bright and tangy, herbs are everywhere, olive oil is used with confidence, and meals are built around what grows easily and tastes like where it comes from.

This class explores the Aegean table through cheese-first traditions: brined and fresh cheeses, simple accompaniments, and wines chosen for freshness and balance rather than power. We’ll talk about why Greek cheese culture is inseparable from climate, how acidity and salinity work together at the table, and why spring is the most expressive season for this style of cooking.

Expect clarity, brightness, and food that feels ancient, practical, and completely alive.

Each Global Spring Series class includes:

• A guided wine flight;
• Four paired small bites featuring regional cheeses, accoutrements, and familiar winter snacks;
• A rich, educational tour of the city’s culinary traditions led through immersive storytelling from our Wedgewood cheese and wine experts;
• A take-home guide that blends recipes, cultural context, and historical influences; and
• Access to limited and seasonal wine and cheese selections curated specifically for that spring destination.