Guided by wine and cheese connoisseur and former phonetics professor, Mme Annie-Claude Motron, students sampled wine from various regions in France and 18 different cheeses, a mere beginning in the country that boasts 365 types of cheese, one for every day of the year. As Madame Motron explained, cheeses are classified first by their milk: vache, chèvre, ou brebis (cow, goat, or sheep), and then again by their consistency, molle ou dur, (soft ou hard). Madame Motron then led students through the steps of wine tasting: looking at, smelling, tasting, and, most importantly, discussing the wine with friends.
