On any given evening, dining at Casellula, on the North Side, is an educational experience. The wine-and-cheese café is a place where the uninitiated can feel comfortable learning about cheese pairings.
“We know that a lot of our customers are not aware about a lot of what we do,” says owner Brian Keyser. “People who don’t know a lot about cheese, and people who don’t know a lot about wine, can be a little intimidated. But in the restaurant, we try to make it easier by choosing cheeses for people and telling them all about them.”
This summer, Keyser decided to take the tutelage to another level with a series of monthly cheese classes.
“We want to give people enough information so they are no longer intimidated by the idea of ordering a cheese plate. We give people a chance to try a bunch of different cheeses to figure out what they like,” Keyser says. “And the classes are really fun.”
Beginner’s tip: Keyser says it generally makes sense to pair lighter cheeses with lighter drinks and stronger cheeses with stronger drinks. For example, prosecco or a light white wine pairs well with fresh goat cheese.
To learn more, check out Casellula’s fall lineup, which includes the following classes: one pairing cheeses with spirits from local distillery Wigle Whiskey; another focused on American cheeses; a third comparing classic and new cheeses and wine; and a holiday-themed event.
Classes are $75 per person. Visit www.casellulapgh.com to register.