Sheep’s milk is ultra-creamy and delicious, lending itself to a number of different styles of cheese. In this class, we’ll deep dive into all things Sheep’s Cheese: how the cheeses are made, what characteristics they’re known for, and how to create successful pairings with wine [including a taste through some Living Roots wines with cheeses to match].

This class will take place in the Vault and tickets are limited to 24. Attendees will receive 10% off all Tasting Room purchases on the day of the class.

About the Teachers

Amanda McFaul

Amanda was bit by the cheese bug early on, working for Heluva Good Cheese while in high school. Twenty years later brought her full circle as she walked into The Little Bleu Cheese Shop and met Ann Duckett. Convinced she didn’t like blue cheese, Ann taught her that blue cheese was like Scotch - if you think you don’t like it, you just haven’t tried the right one for you yet. A lifelong learner and educator, Amanda is excited to share her passion for good food and good wine with others.

Nick Lemesis

Nick Lemesis has been working in the food and beverage industry for 18 years. He has worked for a number of notable restaurants in the Rochester area and all around the US, including Petit Crenn in San Francisco, California. In July of 2017, he passed his Level 1 with the Court of Master Sommeliers in Aspen, Colorado, and is currently training for Level 2. Today, you can find him sharing his vast knowledge and terrible jokes in the tasting room at Living Roots Wine and Co.