A hunger for knowledge


I’m always learning. Last night I went to a Cheese and Whiskey class at The Cheese School of San Francisco.

While I’m starting to know my way around cheese, I know practically nothing about whiskey (or whisky or bourbon). The instructor Wil Edwards shared plenty of his experience with both. And for that, I am grateful.

Whiskeys (l to r): St. George Spirits, Single Malt Whiskey (Calif.); Old Rip Van Winkle, 10-Year Bourbon (Kentucky); Readbreast, 12-year Old Pure Pot Still Whiskey (Ireland); The Glenrothes Vintage 1985 (Scotland).

Cheese (clockwise from top/12:00): Capriole, O’Banon (Indiana, past. goat); Brie de Nangis (France, past. cow); Landaff Creamery, Landaff (New Hampshire, raw cow); Compt√© (France, raw cow); Boerenkaas (Belgium, raw cow); Montgomery’s Cheddar (England, raw cow); Ardahan (Ireland, past. cow); Colston Basset, Stilton (England, past. cow).

(Wil’s a photographer too, so enjoy his work from Culture, the cheese magazine.)

3 Responses to “A hunger for knowledge”

  1. WonderMike Says:

    Did you like whiskey before? I can’t seem to stomach it…

  2. Tammy Says:

    I discovered Red Breast a few years ago at a very nice irish pub in Seattle. Our waiter mentioned Red Breast and convinced me to try some. I was a Gentleman Jack imbiber at the time. I must admit GJ is my every day whiskey, Red Breast is savored over ice for special occasions.

  3. Nathan Says:

    I couldn’t stomach it either until I attended a similar event years ago. Once someone told my palate how to sort out all the nuances that I was being flooded with, I fell in love with whiskey.