As the air turns crisp and the leaves begin to fall, we’re celebrating the richness of the season with a cheese-driven menu that bridges field and creamery. This class highlights fresh, bloomy, aged, and washed-rind cheeses paired with the best of Carrboro’s fall bounty—earthy roots, hardy greens, and deep, roasted flavors.

Sample plates may include:

• Roasted delicata squash tart with goat cheese & herbed crust
• Charred radicchio with ricotta salata, lemon & walnut oil
• Grilled halloumi with apple butter & Calabrian chile
• Taleggio-stuffed acorn squash with sage brown butter
• Pairings: Skin-contact whites, structured rosé, and light reds like Gamay or Frappato—wines that match fall’s softer light and deeper flavors.

Limited Seating | Tickets Required