Exploration of classifications and varieties of world cheeses. Skill development includes describing the distinctive flavor profiles through tasting and comparative evaluation of categories of cheese. Farmstead, Artisanal, imported, and processed cheeses are evaluated. Topics also include cheese making, history, and connection of product source to service. Course work includes research and creation of restaurant-quality cheese-tastings and service. 1 Credit (1 Lecture) Prerequisite(s): FHD108 and FHD118 or FHD101 and FHD118.