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Can you tell your gorgonzola from a Roquefort? Ever wondered what makes a Stinky bishop smell or why Emmenthal has got holes in it? The Roving Fromagiere has the answers. The Fromagiere is Phoebe Weller. A one woman fount of cheesy knowledge, Phoebe used to run the Iain Mellis cheese shop on Glasgow’s Great Western Road before looking after Delizique. These days she is a wandering cheese guru who is launching a series of cheese tutorials in Glasgow.

Starting on Thursday11 March and running for eight weeks in the Big Mouth Coffee Company on Dumbarton Road, the tutorials last an hour and each one covers six cheeses.

The curriculum looks like this:

11.03.10 Ewes’ milk cheese: a gentle introduction to the delicate sheeps’ cheeses.

18.03.10 Goats’ milk cheese: only rubbish goats’ cheeses taste bad. We’ll be examining the good ones.

25.03.10 English cheese: exploring traditional and not so traditional English cheeses.

01.04.10 French cheeses: the best of the best.

08.04.10 Scottish cheese: deep, rich, earthy and from the homeland.

15.04.10 Irish cheeses: turning the traditionals on their heads

22.04.10 Wash-rinded cheese: intense and stinky.

29.04.10 Blue cheeses: from gorgonzola dolce to roquefort.

It costs £6 a class or £45 for the full course of 8 tutorials and, one suspects, that by the end of the eighth tutorial you will never again find yourself at the supermarket check-out with a block of day-glo plastic cheddar lurking in your basket. If you want to know more about cheese than you ever thought possible then book in here: therovingfromagiere@gmail.com