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.

Currently we offer a three-day long intensive program and evening master classes. The three-day intensive 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 course is led by Juliana Uruburu, the Cheese Program Director at the Bay Area’s renowned Pasta Shop. Working with cheese for over 20 years, she is a frequent panelist and cheese judge at industry conferences including the American Cheese Society and is the head cheese judge for the California State Expo. Recognized as an individual dedicated to promoting quality cheese and consumption, Juliana was recently inducted into the Guilde des Fromagers, dedicating her life’s work to promoting the consumption of cheese.

We are next offering the Three-Day Intensive Cheese Education Program March 8-10, 2014.

The cost for the Three-Day Intensive is $1,200 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.

What students are saying:

    “I definitely learned a ton and had fun doing it.  Everyone had such passion and enthusiasm!”

    “You guys are all amazing.  Seriously.  This has been an amazing and incredibly useful, educational and fun class.”

    “All the days went quickly and the overall experience was wonderful.”

    “Great program!!  Educational, but with real-life situations and experiences.”

    “The staff was great and very open to questions; also very professional…. If you seriously have interest in pursuing a career in cheese, this is  a great class to take.”

As an optional fourth day to the Three-Day Intensive, we are offering a one-day Opening a Cheese Shop by the Numbers class with Cheesemonger Invitational winner Steve Jones. If you are thinking of opening a cheese shop, Steve will give you the numbers from his own experience opening two shops. He’ll cover opening inventory, equipment, build-out costs, selection, and alternative revenue streams. We will offer this class in 2014 during our June and September Intensives.

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.