Topics covered include the spectrum of cheeses, the history of cheesemaking, the basics of cheesemaking, cheese around the world, how to serve a cheese course, how to eat a fine cheese, how to judge a fine cheese, storage tips, tools, aging cheese, pairing wine and cheese, cheese substitutes, cheese and nutrition, cooking with cheese, goat's milk cheeses, low fat cheeses, Brie, Gruyere and Camembert.