I’ve spent the past 25 years learning about cheese through reading, writing, traveling, teaching and tasting. According to the 10,000-Hour Rule, I should be an expert. But you don’t need to invest quite so much time if your mission is simply to know more (a lot more) about cheese a month from now than you do today. For that, I can recommend a terrific new online course that impressed me with its thoroughness and structured approach.