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.
New Classics: The Best New Cheese & Wine of Italy — 2 spots left!
Instructor: Andy Lax & Naomi Smith | Friday, February 7th (6:30-8:30pm) | $69
When you think Italian cheese you likely think of the greats: Parmigiano-Reggiano, Taleggio, and Pecorino. But Italy is a nation of thousands of cheeses, both ancient and recent; famous and waiting for their big break. Well-versed in the greats and always on the lookout for what’s new, cheese importer Andy Lax will lead you on a tour of the best Italian cheeses on his map, and introduce you to the artisans behind wheel. Our sommelier-in-residence Naomi Smith will introduce you to three new delicious and interesting Italian wines. Buon Gusto!
Basic Cheesemaking: Fromage Blanc, Creme Fraiche, and Feta — SOLD OUT!
Instructor: Louella Hill | Sunday, February 9th (2:00-5:30pm) | $120
Fromage blanc, creme fraiche, and feta are the cheeses that make appetizers and main courses sing. In this hands-on class, cheesemaker and San Francisco Milk Maid Louella HIll will teach you how to make the cheeses that will become staples in your fridge for many more meals to come. You’ll try your creations in class and bring some home to share, or not.
Age Old Friends: Cheese & Barrel-aged Beers — SOLD OUT!
Instructor: Emiliano Lee & Nicole Erny | Monday, February 10th (6:30-8:30pm) | $75
In honor of SF Beer Week we bring you a special tasting of barrel-aged beers and the lusty cheeses that can stand up to them. Barrel-aged beers is the sexiest frontier in the microbrew movement. As with aging cheese in caves, aging beer in oak barrels can lead to a remarkable complexity of flavor in beer. Beer is boldly going where cheese has gone before. Farmshop’s Emiliano Lee and Master Cicerone Nicole Erny lead.
Bubblemania!– SOLD OUT!
Instructor: Janet Fletcher | Tuesday, February 11th (6:30-8:30pm) | $75
Prosecco, cava, California sparkling wine, champagne. If you ask us, everything tastes better with bubbles. But some cheeses really do sing to the tune of fruity, floral effervescence. Join Chronicle columnist and author Janet Fletcher for a festive evening exploring the best cheeses to pair with sparkling wine.
The Art of Tasting & Pairing Chocolate – SOLD OUT!
Instructor: Karletta Moniz l Thursday, February 13th (6:30-8:30pm) l $75
In this class you’ll experience the delightful interplay of some of the world’s most luxurious taste sensations: chocolate, wine , and cheese. You’ll taste chocolates from around the world with several types of wine (including a port, a Madeira, and a late harvest Gewürztraminer) and select cheeses. Learn how dark is too dark, what it means when a chocolate bar reads ‘single estate’ versus ‘single variety’, and how certain chocolate pairings can be a taste of heaven on earth. Instructor and chocolate expert Karletta Moniz will lead this class in reconnecting with all of the wonderful, sensory qualities that make indulgence in chocolate a totally satisfying experience.
Luscious & Loverly: Valentine’s Day Cheese & Wine — SOLD OUT!
Instructor: Kirstin Jackson l Friday, February 14th (6:30-8:30pm) l $85
There is no better way to romance your honey than with rare and fine fromage, luxurious accompaniments, fiery bubblies, and indulgent dessert wines. Instructor Kirstin Jackson author of It’s Not You, It’s Brie, leads the lovefest with a festive guided tour through the most indulgent of cheeses and wines. Muh!
Cheese 101 — 2 spots left!
Instructor: Lassa Skinner | Thursday, February 20th (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 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 life. In cheese as in life, a little knowledge goes a long way.
Cooking with Cheese: Pasta-making — 1 spot left!
Instructor: Forrest Smith | Saturday, February 22nd (6:30-9:00pm) | $100
Few things are more delicious and simple than fresh pasta. The good news is it’s surprisingly easy to make at home with a quick lesson in technique. Then there are the sauces. What don’t you pair with pasta?! In this class, State Bird Provisions’ Forrest Smith will teach you to make two types of pasta dough, and four recipes: one hand-rolled, one cut and two stuffed. On the menu: Butternut and mascarpone cappelletti with brown butter, sage, hazelnuts and lemon, tagliatelle with bolognese sauce and a heap of Parmigiano Reggiano, hand-rolled cavatelli with crescenza and shaved black truffle, chard and prosciutto ravioli with taleggio and mushroom ragu. And then at the end of class, we’ll enjoy the fruits of our labor, together.
Oscar Party Cheese: Triple Cremes, Bubblies, & Surprise Wins — 4 spots left!
Instructors: Jon Fancey & John Herbstritt l Thursday, February 27th (6:30-8:30pm) l $69
Nearly two months after New Year’s some of us are ready for a party. Thank God for the Oscars. The glamour and suspense, the laughable and cryable moments make us want to break out the bubbly and invite over our most beloved extroverts. In this class, Cheese Plus’ Jon Fancey & Bi-Rite’s John Herbstritt will share their favorite, award-worthy cheeses and the wines and goodies with which to pair them. Time to get your tux to the cleaner.
Cheese + Beer 101 — SOLD OUT!
Instructor: Chris Munsey | Friday, February 28th (6:30-8:30pm) | $69
Cheese and beer: These new-found friends in fermentation are all the rage in foodie circles. Why? Because while some cheese and wine pairings can set off fireworks, many are duds. Beer is easier to pair with cheese, a more forgiving medium in which to taste the subtleties of dairy. Cheese and beer nut Chris Munsey will lead you in an introduction to the lovely couple.
Cheese & Wine of Southwest France — SOLD OUT!
Instructor: Colette Hatch | Monday, March 3rd (6:30-8:30pm) | $69
Known as one of France’s foremost wine regions, the vines of Southwest France were first planted by the Romans. The region today includes Bordeaux, Pyrenees and Gascony, and produces basically everything you would ever you ever want to drink or eat. And while the wines are indeed impressive, wait until you taste the cheese: Ossau Iraty, Saint-Nectaire, and Roquefort, to name a few. Native daughter Colette Hatch will take you on a tour through taste and time.
Cheeses of Italy
Instructor: Andy Lax | Wednesday, March 5th (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 – 1 spot left!
Lead Instructor: Juliana Uruburu | Saturday-Monday, March 8-10 (8:30-5:30pm) | $1,200
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 hear from the experts in retail and distribution. 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. For more information or to sign up call us at (415) 346-7530.
Cheese & Wine Pairing 101 — SOLD OUT!
Instructor: Kiri Fisher & Naomi Smith | Friday, March 14th (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.
Cooking with Cheese: Pizza Making 101
Instructor: Forrest Smith | Saturday, March 15th (6:00-8:30pm) | $110
The perfect pizza: a crust that’s crispy yet chewy; thin yet strong enough to hold toppings. While the pizza is a simple food, its subtleties can mean the difference between a soggy Frisbee and a Platonic circle of perfection. Chef, A16 veteran, and State Bird Provisions manager Forrest Smith will teach you the wood-firing techniques that pizzaiolo use to make a reliably perfect crust. Then you’ll learn what hacks you can employ when baking the at-home pie. Finally, you’ll compare the wood-fired to the oven-made to see if you can taste the difference.
Cheesemaking: Mozzarella, Burrata, & Ricotta — SOL D OUT!
Instructor: Sacha Laurin | Sunday, March 16th (2:00-5:30pm) | $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, and 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.
The Best Beer & Cheese Left of the Mississippi
Instructor: Chris Munsey | Tuesday, March 18th (6:30-8:30pm) | $69
Cheese and beer: These new-found friends in fermentation are all the rage in foodie circles. Fortunately for us, the west coast is hosting the party. Cheese expert and beer lover Chris Munsey will reveal what he has discovered in over a year of diligent research. Chris hosts a tasting of west coast craft brews, paired with their cheesy soulmates.
California Cheese & Wine — 2 spots left!
Instructor: Lynne Devereux l Thursday, March 20th (6:30-8:30pm) l $69
The story of California as told through the microcosm of vine and dairy: It started as the anything-goes wild west, became the promised land, and still churns out hits. In this class you’ll taste the cheeses and wines that have trail-blazed their way onto the tables of food-lovers across the country and discover why they have inspired incredible growth, excellence, and influenced the very identity of West Coast cuisine. Your host and historian is Lynne Devereux, former executive director of California’s Artisan Cheese Festival; and your class companion will be a full tasting of California’s most delicious cheeses and wines.
Grilled Cheese, Please!
Instructor: Laura Werlin | Tuesday, March 25th (6:30-8:30pm) | $75
Oooey, gooey ribbons of delectable, melted cheese sandwiched between butter-crisped slices of sourdough, wheat, rye, and even focaccia and croissant, combined with favorite foods such as bacon, piquillo peppers, seasonal veggies, caramelized onions, pears, herbs, and so much more–just the thought leads us to one heck of a run-on sentence. Laura Werlin, highly respected authority on cheese and award-winning author of five books on the subject, leads this class in tasting the cheeses and sandwiches of everyone’s favorite indulgence.
Big Reds, Big Cheese
Instructor: Kirstin Jackson | Wednesday, March 26th (6:30-8:30pm) | $69
Fantastically fruity and bodacious big red wines are easy to like – and not always so easy to pair with cheese. But is it worth the effort of trying? You bet. Pairing a favorite zin or cab with a cheese that can stand up to the taste parade will bring a whole new level of enjoyment to both. Author and wine and cheese pairing savant Kirstin Jackson is ready to meet this challenge head on. Prepare your palate for a big night.
An Evening with Dominus & Napanook
Instructor: Tod Mostero & Kassidy Harris | Thursday, March 27th (6:30-8:30pm) | $100
One of Napa Valley’s Grand Dames, Dominus Estate is the work of famed vintner Christian Moueix. The wines, Dominus and Napanook hold a prized place in collector’s hearts and wine reviewers best-of-the best lists. Winemaker Tod Mostero will introduce you to the wine, the land, and the stories that date back to 1836. You’ll taste Dominus vintages from 2009, 2007, 2003, & 2001, and Napanook from 2010 and 2009. And of course, each wine will be paired with its perfect partner in cheese.
Instructor: Lassa Skinner | Monday, March 31st (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 life. In cheese as in life, a little knowledge goes a long way.
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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