Why a Bend resident spent more than 4,000 hours to become a Certified Cheese Professional

La Pine Library is hosting a free event this Saturday, “Not Your Mama’s Cheddar,” as part of Deschutes Public Library's monthlong exploration of fermentation, decay and rot. Teri Tith is leading Saturday’s event, drawing on her extensive knowledge about cheese and years of experience working as a cheesemonger at Market of Choice in Bend to help educate the public about this delicacy, including cheddar, her personal favorite.    But to say Tith is a cheese expert is an understatement. She’s a Certified Cheese Professional, which she was awarded in 2023 by the American Cheese Society. Tith earned that distinction by working more than 4,000 hours in the cheese industry, and she also had to pass an exam testing her knowledge on the production, distribution and science of cheese.    Tith also holds a Level 3 certification in wine from the Wine and Spirits Educational Trust, which she says has helped inform the kinds of wines she selects for wine and cheese pairing events at tasting rooms in Bend. While most people know about the natural pairing of cheese and wine, most don’t know about the pairing possibilities of cheese and sake, an alcoholic beverage made from fermented rice. Last autumn, Tith offered cheese and sake pairing classes and is now pursuing a Level 2 certification to boost her knowledge of this traditional Japanese beverage.    Tith joins us to share more details and insights into artisanal cheeses made in Oregon and beyond.