“Say, Cheese!” said Kiri, instructor and owner of the San Francisco’s Cheese School as she snapped a group photo. Whether learning about the stacking methodology for making cheddar, or the value of “what grows together, goes together” in planning a pairing, guests left enlightened and entertained. Moving through a sampling of eight different cheeses, the evening followed the preferred progression of eating lighter cheeses with sparkling wine, Alpine cheeses with a robust red wine, and ending with the Blues coupled with dessert wine. It was a perfect finale to a lovely evening of pairing wine and cheese with Bowdoin friends and conversation. Good food; good fun; good people. Another great Bowdoin gathering in the Bay Area!