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 2012 Classes
Untasted California
Instructor: Lassa Skinner | Wednesday, May 16th (6:30-8:30pm) | $69
You’ve likely never tasted some of California’s rarest cheeses. Produced by dedicated artisans — some on farmsteads with no more than a few dozen milkers — these cheeses can’t be found at the gourmet store. Most often they are taken straight to restaurants. Other times they show up at rural farmer’s markets. Culture Magazine co-founder and Cheese For Dummies co-author Lassa Skinner will guide you on a tour of California’s hidden cheeses and introduce you to the quiet cheesemakers that stand behind them.
Mediterranean Cheeses
Instructor: Anthea Stolz | Friday, May 18th (6:30-8:30pm) | $69
The Mediterranean is home to cheeses both delicate and rustic. But one thing is consistent: sheepy, goaty goodness abounds throughout the region. And does history! Some of the oldest known cheese recipes come from this region. By the first century three great Roman writers had documented the cheesemaking practices of their time. Bi-Rite cheese buyer Anthea Stolz will transport your taste buds through time and space to the southern most parts of Spain, Portugal, Greece, and Italy.
New World Cheeses & Old World Vines
Instructor: Laura Werlin | Tuesday, May 22nd (6:30-8:30pm) | $69
American cheese was once considered so exceptional that it was packed on ships and sailed across the Atlantic to the very cradle of dairy. Then things went sour, literally. American cheese was banished from Europe’s shores for 100 years. The good news is that thanks to the artisan cheese renaissance, some of our best and brightest are just now starting to appear on cheese counters across the pond. To celebrate, why not take our finest exports and pair them next to some of Europe’s greatest wine varietals? That’s just the challenge author Laura Werlin takes on in this globe-spanning reconciliation.
The Cheeses of Spain & Portugal- SOLD OUT
Instructor: Juliana Uruburu | Wednesday, May 23rd (6:30-8:30pm) | $69
Iberian cuisine seems to be the ‘it girl’ of the foodie world these days, but the cuisine draws on traditions as old and venerable as those of France and Italy. From the Basque and Pyrénées regions in the north and the green mountain ranges of Portugal to the sun-kissed coast of the Mediterranean, Iberian dairy farmers (lecheros in Spanish) have been producing wonderful cow, sheep, and goat’s milk cheeses for centuries, and the wine to match. You’ll traverse the mountain tops and drink from the oaken barrels with instructor Juliana Uruburu, one of our talented instructors who holds a membership in France’s super-exclusive Guilde des Fromagers.
Cheesemaking: Mozzarella & Ricotta — JUST ADDED!
Instructor: Sacha Laurin | Saturday, May 26th (2:00-5:30pm) | $120
Mozzarella is the first cheese on nearly every aspiring home-cheesemaker 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 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 leftover whey to make ricotta. Two cheeses for the price of one!
Cheese Meets Beer- 10 Seats Left!
Instructor: Janet Fletcher | Thursday, May 24th (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. Chronicle columnist, and author of an upcoming book on the subject, Janet Fletcher will lead you through a tasting of five beers and seven cheeses, introducing the basics and the high points of this happy twosome.
The Locavore in Spring
Instructor: Colette Hatch | Thursday, May 31st (6:30-8:30pm) | $69
The term locavore describes someone who eats food harvested from within a 100-mile radius of their home. Fortunately for us locavores and would-be locavores the Bay Area harvest delivers world-class cheese, wine and produce. Sonoma resident Colette Hatch will explore spring’s flavors and creations sourced from our own backyard.
June 2012 Classes
Cheeses of France
Instructor: Colette Hatch | Friday, June 1st (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. 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.
A Cheese for Every Occasion
Instructor: Daphne Zepos | Monday, June 4th (6:30-8:30pm) | $75
It’s been said to us on more than one occasion, “I could eat cheese all day.” Well, we’d like to show you how to do it. A Cheese for Every Occasion will introduce you to comforting, little breakfast cheeses, light and lovely lunch cheeses, palette-pleasing appetizers, and–everyone’s favorite–luscious dessert cheeses. A dream come true!
Cheese & Wine Pairing 101 — 1 Seat Left!
Instructor: Daphne Zepos & Naomi Smith | Thursday, June 7th (6:30-8:30) | $69
Pairing cheese and wine to bring out the best in each 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.
Cheesemaking: Mozzarella & Ricotta — SOLD OUT
Instructor: Sacha Laurin | Saturday, June 9th (2:00-5:30pm) | $120
Mozzarella is the first cheese on nearly every aspiring home-cheesemaker 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 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 leftover whey to make ricotta. Two cheeses for the price of one!
Master Class: Exploring the Biology of Cheese
Instructor: Rachel Dutton | Sunday, June 10th (4:00-6:00pm) | $69
In this class, you’ll explore the science of cheese, from the action of starter cultures and rennet on milk, to the microbes that transform fresh cheese into aged masterpieces. You will learn in detail how the fat, protein, and sugar are converted, through the action of microbes and enzymes, into the incredible diversity of tastes, smells and textures that are found in cheese. The lecture will be complemented by a cheese tasting to experience some of these amazing transformations.
Old World Versus New World
Instructor: Juliana Uruburu | Tuesday, June 12th (6:30-8:30pm) | $69
Cheesemaking in Europe is built on centuries of tradition. Cheesemakers in North America on the other hand are inspired by cheesemaking in Europe. We’ll put worlds old and new on the same plate so you can taste the difference. What makes a better cheese: innovative interpretation or strict adherence to tradition? In this class, you’ll be the judge. You will taste a French double-crème against a similar cheese from the American south; an English cheddar alongside a Vermont one; and several other equally delectable match-ups. Along the way you’ll discover what the most important components of a great cheese really are.
Cheeses of Italy
Instructor: Andy Lax | Wednesday, June 13th (6:30-8:30pm) | $69
We all know Italy produces wonderful cheeses. But why is the variety so perplexingly wide? Taste a tart mozzarella di bufala next to a sweet fior di latte cow’s milk version or a tender Pecorino Toscano against the brute force of a sheep’s milk cheese from Sardinia and you’ll understand the confusion. To fully appreciate 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!
Cheesemonger and Father: Gordon and Jim Edgar’s Father’s Day Cheese
Instructor: Gordon Edgar | Thursday, June 14th (6:30-8:30pm) | $69
Gordon Edgar: Author, Rainbow Grocery cheese buyer, punk devotee, and son. Gordon is a whirlwind of energy, opinion, and passion. For over ten years, he’s been the man behind the varied and excellent Rainbow Grocery cheese counter. Over those years, Gordon’s shared his dairy discoveries with his dad, Jim. To celebrate Father’s Day, Gordon and Jim will introduce you to their favorite cheeses, rare and popular, each with its own story. They’ll agree, they’ll disagree, either way you’ll be eating some darn good cheese.
The Perfect Picnic
Instructor: Doralice Handal | Friday, June 15th (6:30-8:30pm) | $69
Sure a picnic can consist of a bologna sandwich and a couple beers, but what fun would that be? How about an array of the perfect cheese, charcuterie, antipasti, and wine? Now that is an invitation we couldn’t refuse. Few gourmands know their cheese pairings better than Doralice Handal, proprietor of The Cheese Shop Healdsburg. Doralice will share with you her fantasy wine country picnic.
Father’s Day Cheese & Beer
Instructor: Andy Wild | Saturday, June 16th (5:00-7:00pm) | $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 beer. 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 four craft beers. You and Dad will learn about cheese, beer, and why they make such a compatible pair.
Summer Cheese & Wine
Instructor: Kirstin Jackson | Wednesday, June 20th (6:30-8:30pm) | $69
In summer, foodie daydreams linger on sunshine, fabulous cheese, and thirst-quenching wines. ‘It’s Not You, It’s Brie,’ blogger and oenophile Kirstin Jackson will lead you in a fantasy tasting of summer’s best. Think fresh and just ripe cheeses and light, fun wines. You’ll find some pairings to inspire your summer gatherings.
Home Cheesemaking: Camembert
Instructor: Louella Hill | Saturday, June 23rd (2:00-5:00pm) & Friday, July 20th (6:30-8:00pm) | $130
Your ovalini are moist and perfectly round. Your chevre is fluffy and tangy. Now you’re ready for your next challenge: Camembert. In this two part class, you’ll learn how to make the French classic from San Francisco’s own milk maid Louella Hill. Louella will lead you in inoculating raw, fresh-from-the-farm milk, recognizing when the curd has set, then layering the curd in the form. Over the next month you’ll take your little cheese home and watch it grow fluffy and white as you care for it. At the end of four weeks you’ll meet again for a cheese clinic and take your first taste of homemade Camembert along side Louella’s own studied version.
Cheese as Dessert
Instructor: Lynne Devereux | Thursday, June 28th (6:30-8:30pm) | $69
While a dessert cheese course is a staple of French dining, we rarely partake stateside. But just break out a cheese plate at your next dinner party, and you’ll know the delight it brings to your guests. Instructor Lynne Devereux will explore the age old interplay between sweet and savory embodied by cheese and dessert wine. You’ll also taste some of our favorite accompaniments such as preserved walnuts, pickled figs, and fruit and nut crostini.
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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