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with Sweet Freedom Cheese

There might not be a more delicious and satisfying comfort food than fondue! Come join us in the HKS kitchen to learn all about the history and craft behind Alpine-style cheeses and what makes these wheels perfect for melty fondue. Jessica Keahey and Laura Cochran of Sweet Freedom Cheese will guide you in this hands-on cooking class making gooey fondue, as well as give you tips and tricks for hosting your own fondue party. Guests will enjoy a special baked pumpkin fondue as an appetizer upon arrival.  In the hands on portion, each participant will make their own personal fondue to enjoy with bread, roasted veg, fruit, pickles, and other accoutrements.  Recipes and instructions will be provided.  

*All class ticket sales are final. No refunds or credit transfers to other classes are available.*


Jessica Keahey, Founder of Sweet Freedom Cheese

After receiving her degrees in civil engineering, Jessica spent over a decade as a designer and project manager for environmental public works projects.  Her background in science, love of good food, and curious dabbling in fermentation naturally led her to the fascinating and tasty world of cheese.  Jessica founded Sweet Freedom in 2013 and has studied extensively with cheesemakers and mongers in the US and around the globe before opening the cheese shop in 2018, the same year she was chosen as the scholarship recipient for the American Cheese Society Certified Cheese Professional exam and earned the CCP distinction. Jessica holds a WSET Level 3 certification with the Wine & Spirit Education Trust and has also recently been profiled in Women Make Arkansas: Conversations with 50 and Culture Magazine.

Laura Cochran, Sweet Freedom Head Cheesemonger

Chef Laura grew up in Fayetteville and attended the University of Arkansas, earning a degree in French. After 10 years in collegiate administration, Laura pursued a long-held dream to attend culinary school, during which she began her career in cheese at Sweet Freedom Cheese. Graduating from Brightwater in 2020 with a degree in Food Studies and emphasis in Artisanal Foods, Laura holds certifications as a Cicerone Certified Beer Server, WSET Wine & Spirits Level 1, and ServSafe Food Manager and recently became a Certified Cheese Professional from the American Cheese Society. Her favorite part of the culinary world is learning about foods sourced and produced using old-world style techniques, particularly honey cultivation, bread making, and (of course) cheesemaking.



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