Note: Unless specified otherwise, all classes include a tasting of 7-9 cheeses and include bread, fresh and dried fruit, various preserves, and wine or beer. In a cheese-beverage pairing class (Cheese & Wine or Cheese & Beer for example) we serve four half-glasses during class. In a non-pairing cheese class (Cheeses of France, Cheeses of Italy) two full glasses will be served.
May 2013 Classes
Cheese & Sake
Instructor: Juliana Uruburu + Jessica Furui | Friday, May 17th (6:30-9:30pm) | $69
Great pairings know no borders, and complementary flavors can be found among seemly divergent cuisines; Such is the connection between cheese and sake. Guilde des Fromagers inductee Juliana Uruburu and Ozumo’s Director of Sake, Jessica Furui, will explore the making of both cheese and sake. You’ll taste the flavors made possible when the fermented foods of the world unite.
Basic Cheesemaking: Panir, Ricotta, Mascarpone, & Chevre — SOLD OUT!
Instructor: Mary Karlin | Saturday, May 18th (1:00-5:00pm) | $120
This four-hour Saturday workshop is led by cheesemaking guru Mary Karlin, the author of Artisan Cheesemaking at Home. Class starts with a tasting. You’ll sample the types of cheeses that you’ll be making — panir, ricotta, marscarpone, and chevre — and learn the science behind the curdling process. Then you will break into cheesemaking teams: Each team will make all four cheeses. By the time it’s all over you’ll have enough home-made cheese to take home to your loved ones, if you can resist eating it all yourself.
Cheese & Wine Pairing 101 — SOLD OUT!
Instructor: Kiri Fisher & Naomi Smith | Monday, May 20th (6:30-8:30pm) | $69
Pairing cheese and wine to bring out the best takes a little bit of science and a lot of experience. When you get it right, you know: the combination elevates what is already delicious into an experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat (or worse.) In this class you’ll learn some general guidelines that will help you get it right more often than wrong, and tasting tips that will help you identify your own personal favorites.
Cheeses of France — 1 spot left!
Instructor: Colette Hatch | Tuesday, May 21th (6:30-8:30pm) | $69
Don’t knock the French for sometimes acting like the world revolves around them. In the case of cheese, they’re right. France is undeniably the historic and cultural epicenter of all things fromage. More than most of us can imagine, the French value their culinary patrimony. So much so that the government puts forth an extraordinary effort to preserve its historic food treasures — for us to enjoy, here in San Francisco. This class will cover the age-old grand dames, small production treasures, and extraordinary everyday wheels that put the ‘ooh-la-la’ in French cuisine. Native daughter Colette Hatch leads.
Baa-reathtaking: Sheep & Goat’s Milk Cheeses
Instructor: Michael Kalish | Thursday, May 23rd (6:30-8:30pm) | $69
From bright and tangy to nutty and sweet, goat and sheep’s milk cheese cut quite a rug on your palate. The variety is astonishing; from Mexico to Morocco you’ll find goat and sheep milk cheeses each with a unique flavor and texture. In this class, you’ll taste your way around the globe; through textures and ages. Instructor Michael Kalish will tell you the stories of each cheese, some with histories dating back thousands of years.
Instructor: Lassa Skinner | Wednesday, May 29th (6:30-8:30pm) | $69
You’ve learned about milk type, texture, and how cheese is made. Now it’s time to talk cheese. In this follow-up to our beginner 101, you’ll discover a wider world of cheese and the words to use to describe it. Culture Magazine co-founder and Cheese For Dummies co-author Lassa Skinner will discuss the great cheesemaking regions, designations and protections, affinage, and how to identify aroma and flavor. Best of all, you can eat your homework!
June 2013 Classes
Instructor: Kirstin Jackson | Wednesday, June 5th (6:30-8:30pm) | $69
It’s springtime, the birds are chirping and the blossoms, blooming! Love is in the air. What better way to celebrate than with some milky nibbles, light sparkling wines, and hopefully, someone charming and attractive with whom to share in the bounty. This class is a fresh and lively guided tour through some of the best cheeses and bubbly wines spring has to offer. Charming and attractive date not included.
Cheesemaking: Mozzarella, Burrata, & Ricotta – SOLD OUT!
Instructor: Sacha Laurin | Saturday, June 8th (1:00-4:30pm) | $120
Mozzarella on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella. In this class, cheesemaker and instructor Sacha Laurin will not only demystify the mozz, she will get you on the road to making perfect ovalini and bocconcini just in time for all that wonderful summer produce. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata, and with our leftover whey we’ll make ricotta too.
The Big Cheese Showdown: California vs. Wisconsin — SOLD OUT!
Instructor: Gordon Edgar | Tuesday, June 11th (6:30-8:30pm) | $69
California produces more milk. Wisconsin produces more cheese. California claims “happy cows” and Wisconsinites “behold the power of cheese.” California started the American artisan goat cheese craze. Wisconsin is the number one producer of small production cow’s milk cheeses. This is a bitter rivalry. Rainbow Grocery cheese buyer extraordinaire Gordon Edgar will stage head to head contests between Cheddar, aged sheep milks, blue, and soft-ripened cheeses. You will call the match. May the best state win.
Cheese & Wine of the Loire Valley
Instructor: Colette Hatch | Thursday, June 13th (6:30-8:30pm) | $69
It’s hard to find a better complement to these young, lovely cheeses of spring than the wines of France’s Loire Valley. The Loire is known for its centuries-old traditions and fruity, crisp wines. Join native daughter Colette Hatch for an evening’s journey of fresh pairings along the Loire Valley.
Father’s Day Cheese & Beer
Instructor: Andy Wild | Saturday, June 15th (4:00-6:00pm) | $69
Chances are it was Dad who gave you your first taste of beer. There is no better time than Father’s Day return the favor and buy the man a cold one. Father and former CIA Greystone instructor Andy Wild (his son’s name is Porter!) will treat you to a tasting of eight artisan cheeses and five craft beers. You and Dad will learn about cheese, beer, and why they make such a compatible pair.
Father’s Day Cheese & Charcuterie
Instructor: Christopher Munsey | Sunday, June 16th (4:00-6:00pm) | $75
Cheese and charcuterie are really about solving the same problem: how to preserve the flavors and nutritional value of two precious foods, fresh milk and raw meat. And who likes solving problems more than your dad? Give him the evening off and let us do the hard work of finding delicious flavors and telling tall tales. He’ll will wash it all down with our favorite craft beer selections.
Instructor: Lassa Skinner | Wednesday, June 19th (6:30-8:30pm) | $69
The first step in your ‘everything you always wanted to know about cheese, but were afraid to ask’ education. Culture Magazine co-founder and Cheese For Dummies co-author Lassa Skinner will guide your first level of cheese discovery. In this class you’ll taste, listen, and ask your way through the basics of what cheese is, how and where it’s made and how it’s classified. Above all you’ll learn key tasting skills that will enhance your appreciation of cheese for the rest of your days. In cheese as in life, a little knowledge goes a long way.
Cheeses of Italy
Instructor: Andy Lax | Thursday, June 20th (6:30-8:30pm) | $69
We all know Italy produces wonderful cheeses. But why is the variety so perplexingly wide? Why is mozzarella di bufala tart and a fior di latte mozzarella sweet? What accounts for the tenderness of a Pecorino Toscano and the brute forcefulness of a sheep’s milk cheese from Sardinia? To fully understand the range of style and flavor of Italian cheese, one must understand the regional characteristics and culture. This class will provide a tasting tour of all the major cheese-producing regions of Italy. Led by Andy Lax of Fresca Italia, an importer and distributor that specializes in Italian cheeses, you’ll taste the best and learn from a true expert. The cheeses will be paired with traditional wines and accompaniments that bring out the very best flavors of Italian cheese. Buon Gusto!
Three-Day Intensive Cheese Education Program
Lead Instructor: Juliana Uruburu | Saturday-Monday, June 22-24 (8:30-5:30pm) | $1,100
Our Three-Day Intensive Cheese Education Program is back! And if you think that’s a mouthful, wait until you begin tasting. This program is intended for cheesemongers, chefs, caterers and other food professionals. We cover the ins and outs of buying and caring for cheese, show you how to taste cheese at a professional level, visit a successful farmstead cheese operation, and cheese shop. If you are looking to open a cheese shop, create a cheese program or just learn more about cheese than you thought possible, this program is for you. The Pasta Shop’s Cheese Director Juliana Uruburu leads. If opening a cheese shop is your goal, consider adding the following day’s course: Opening a Cheese Shop by the Numbers. For more information or to sign up call us at (415) 346-7530.
Professional Program: Opening a Cheese Shop by the Numbers
Instructor: Steve Jones | Tuesday, June 25th (9:00am-5:00pm) | $350
The winner of the 2011 Cheesemonger Invitational in New York City was Steve Jones, the owner of Portland’s Cheese Bar. But the real test for any cheesemonger is creating profitable business. Here too Jones is a master. Steve will share with you the dollars and cents of opening and operating a cheese shop: Opening equipment and inventory costs, inventory control, controlling shrinkage, margins, staffing, invoice management, and alternative profit channels. If you are thinking of opening a shop, already have one, or are looking to start a cheese program at your store, Steve has the information you need to succeed. Please call (415) 346-7530 for more information.
Cheese & Wine Pairing 201
Instructor: Kiri Fisher & Naomi Smith | Thursday, June 27th (6:30-8:30pm) | $69
For those who have mastered the lessons from our 101 and would like to dive deeper, we bring you Cheese & Wine 201. In this class, we’ll talk flavor, acidity, and pairing strategies. You’ll taste seven precise pairings and learn why they work. You’ll leave with the tools to take on the cheese counter and wine shop with confidence.
Pairingpalooza: Summer’s Favorite Cheese Pairings
Instructor: Lynne Devereux | Friday, June 28th (6:30-8:30pm) | $69
It’s summertime in San Francisco and we’ve got our fleece at the ready. But let’s focus on the bright side: a wealth of cheese, a kaleidoscope of produce and preserves, and sparkingly-ly good wines. Instructor Lynne Devereux will introduce you to her favorite pairings that embody sunshine, warmth and the lazy, delicious days of summer.
Register by clicking on the name of the class in blue or call us at (415) 346-7530, Monday through Friday.
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