Piper's Pyramid is named after Judy Schad's fiery red-haired granddaughter, Piper, and modeled after the french Valencay, a Loire valley goat's milk classic. During production, fresh goat's milk is curdled and formed into small pyramids with flat instead of pointed tops. The creamy texture and slightly piquant bite of Piper's Pyramid call for a sparkling wine or rose.

Piper's Pyramid is made by Capriole Farms, a small family owned goat cheese farm based in southern Indiana.

Grayson hails from Meadow Creek Farms in the hills of southwestern Virginia. An outstanding washed-rind, cow's milk cheese, Grayson takes its cues from the old world with a square form like Taleggio and a pâte akin to Chimay. Grayson has the pungent savoriness of both - it starts off tangy, fresh, and sweet, and finishes as warm and smooth as butter.

Grayson is made by Meadow Creek Dairy, a family farm in the mountains of southwest Virginia.

Bayley Hazen Blue has come from Mateo Kehler and the raw milk of his herd of Ayershire cows since the fall of 2003. His farm, located in Northeast Kingdom, Vermont, is called Jasper Hill Dairy. Bayley Hazen Blue is based on the recipe for Stilton and has a woody, natural rind reminiscent of tree bark complemented by a firm, dry paste with an aggressive blue flavor. Earthy and lively, this is one of our favorite American blue cheeses.

Bayley Hazen Blue is made by Jasper Hill Farm, a small family farm located in Greensboro, Vermont.

Have you ever heard the saying, "Age is something that doesn't matter, unless you are a cheese" It's certainly true that cheeses age and transform with a unique elegance. Join Affineur Daphne Zepos for an exciting exploration of taste and aging. We'll be dividing the cheeses by milk - cow, goat and sheep – and by age, from milk to young to old, and tasting cheese along its subtle, elegant procession from milk to curd and beyond!

We have captured the essence of our popular four-week Master Class series in an intensive, 2 1/2 day seminar, specially designed for cheese-lovers and professionals living outside New York City. Covering the full spectrum of cheese from milk types to cheese-making, affinage to appreciation, this program also places an emphasis on service, selection, and proper care of cheeses for the food service professional.