To meet the needs of working and aspiring cheese and other food service professionals, The Cheese School offers classes designed to equip participants with the knowledge they need to procure, sell, care for and serve premium cheeses at a professional level.

This program is for working and aspiring cheese professionals and others in the food service industry, including cheesemongers, chefs, servers and other front-of-the-house staff, caterers, wine and specialty food retailers, and anyone else with a serious interest in deepening their understanding of cheese.

The three-day course is led by Daphne Zepos, co-owner of The Cheese School and a veteran instructor who has previously taught this program at The Cheese School of San Francisco as well as ‘Master Class’ programs at Artisanal Premium Cheese Center in New York City. She is also the proprietor of the Essex Street Cheese Company and acts as judge in cheese competitions in the US and in Europe.

The cost for the Three-Day Intensive is $1,100 which includes all classroom instruction, a tour of a local creamery, three lunches, two breakfasts, and classroom as well as take-home materials, including a certificate of completion.

We are currently offering two three-day intensive cheesemonger programs a year, one spring, one fall.

We are planning more programs for professionals in the coming year. Sign up for our newsletter to receive information as it’s released.

With questions and for more information call us at 415.346.7530.