England, much like America, is experiencing a renaissance in farmstead and artisan cheese, with much of the inspiration and credit going to the experts at Neal's Yard Dairy, master affineurs in London. Your guides: Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional, have each traveled and visited different cheesemakers and Neal's Yard Dairy in England. Hear their experiences as you taste four English cheeses. Enjoy a glass of wine or beer of your choosing.

It's hard to believe the American dairy sheep industry is less than 30 years old, and that Wisconsin sheep milk cheeses have only come of age in the last generation. Your guides: Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional, present four of their favorite sheep milk cheeses. Enjoy a glass of wine or beer of your choosing.

Four years ago, your guides: Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional, spent 10 days visiting cheesemakers and winemakers together in Italy, learning ancient stories of cheesemaking and winemaking. Since then, they've put together countless pairings of Italian foods. Join them this evening and taste four Italian wines, each perfectly paired with four different Italian cheeses.

Taste the complexity and hear the origin stories of four Wisconsin Original mixed milk cheeses, each crafted from the milk of goats, cows and/or sheep. Your guides are Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional. Enjoy a glass of wine or beer of your choosing.

Learn and taste the distinct flavor differences in five American aged cheddars, each aged in either a cave-like environment or an underground cellar. Your guides are Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional. Enjoy a glass of wine or beer of your choosing.

With the holiday season fast approaching, it's the perfect time to taste and learn the different in Brie, Camembert and Triple-Cream Cheeses. Your guides are Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional. Enjoy a glass of wine or beer of your choosing.

Old World favorites versus New World upstarts: you'll taste and compare six cheeses in three different styles. Your guides are Sara Hill, an inducted member of the Guilde Internationale Des Fromagers & Jeanne Carpenter, an American Cheese Society Certified Cheese Professional. Enjoy a glass of wine or beer of your choosing.

We're celebrating Raw Milk Cheese Appreciation Day by inviting Esther Hill, of Uplands Cheese, to give us the scoop on what makes Uplands Cheese and its Pleasant Ridge Reserve - the most awarded raw milk cheese in the country - so special. Attendees will also taste two additional raw milk cheeses and learn from Esther and Jeanne Carpenter, owner of Firefly Coffeehouse, what makes these cheeses truly extraordinary. All attendees also receive a complimentary hardcover copy of "Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese," by Bronwen & Francis Percival. This award-winning book details how in little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. "Reinventing the Wheel" explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. Ticket price includes choice of wine, beer or espresso drink.