SAY CHEESE: Sniff your way through artisanal cheeses Saturday when the Baum Forum and Slow Food NYC present “Northeast and Raw Milk Cheese: Back to the Future.” Discussions and guided tastings of all sorts of cheeses – from fresh to aged, raw to pasteurized, sheep to goat’s milk – will be led by Daphne Zepos, director of affinage (the maturing and aging of cheeses) at Artisanal Premium Cheese, and New York and New England farmers. From 10 a.m. to 2 p.m. at the CUNY Graduate Center, 365 Fifth Ave. (at 34th Street), it costs $25 ($20 for students). For details, visit baumforum.org and pre-register at (212) 817-8215.

ASIAN INVASION: You barely know sake, now get ready for shochu. Japan’s other indigenous alcoholic beverage is the star of the spring happy hour at En Japanese Brasserie (435 Hudson St., between Leroy and Morton streets; [212] 647-9196). From 5:30 to 7:30 p.m. Monday through Thursday, shochu infused with pineapple, Turkish apricot, cranberry and cherry costs $6, specialty cocktails made with it are $9, and Japanese beers are $3 per bottle.