Class Schedules
Our Spring/Summer 2008 Schedule has arrived! Scroll below to see our class offerings or click here to view a downloadable version: Download Schedule.
SPRING/SUMMER 2008 CLASS SCHEDULE
Cheeses of Italy Thursday, May 8
| This class provides a tasting tour of all the major cheese-producing regions of Italy. We’ll explore the regional cultures that define Italian cuisine and customs, and the cheeses that go hand in hand with them, revisiting some of our favorite formaggio friends and introducing some harder to find specialties along the way. With a selection of traditional Italian accompaniments bringing out the very best flavors of the cheeses, the rallying cry for this class is simple: buon gusto! Note: This class is also offered on July 9. Instructor Judy Creighton |
|---|---|
Basic Cheese Primer Friday, May 9
|
As part of our popular Cheese 101 series, this class is the fundamental first step in your ‘everything you’ve always wanted to know about cheese’ journey. Through tasting, structured discussion, and questions and answers, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. You’ll also get an introduction to the great cheese making regions of the world and you’ll learn key tasting skills that can enhance your appreciation of cheese for the rest of your life. Note: This class is also offered on June 10, June 11, August 6, and August 7. Instructor Judy Creighton |
Cheese and Rosé Wine Pairing Sunday, May 11
|
The exquisite beauty of some locally-made pink wines can be absolutely enchanting. Not to be confused with the jug wines of yesteryear, these select Rosés have enough refreshingly robust body to appeal even to the most macho of men. Tabitha Stroup and Melissa Schilling will lead this class in exploring how Rosé is made and discovering the flavors of strawberries, minerals, rose petals and cocoa powder that characterize the best of this category. Pair it with carefully selected local cheeses and you have the perfect anchor for summer outdoor entertaining. Bring your mom for Mother’s Day and make her blush! Instructors Tabitha Stroup and Melissa Schilling |
Cheese and Wine Pairing Wednesday, May 14 |
Pairing cheese and wine to bring out the best in each is by no means an exact science. When you get it right, you definitely know it, elevating what is already delicious into a taste experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat. In this class, which is part of our popular Cheese 101 series, you’ll learn some general guidelines that will help you get it right more often than not, and some tasting tips that will help you identify your own personal favorites. Note: This class is also offered on July 15 and August 21. Instructor Colette Hatch |
Cheese & Wine of California Thursday, May 22
| We here on the ‘left coast’ are very fortunate to be sitting at the epicenter of some of the best contemporary cheese and winemaking in the world. All across California – from Napa and Sonoma to Santa Barbara and even Los Angeles! – a number of dedicated artisans are shaking up old notions of taste and craftsmanship by setting new standards in innovation and sustainability in their approach to dairy and viniculture. Join us for this gem of a very special event led by Lynne Devereux, a distinguished cheese educator for the California Milk Advisory Board and artisan cheese specialist. Instructor Lynne Devereux |
Demystifying the Blues Wednesday, May 28 |
Blue cheeses – which result from the introduction of various strains of penicillium mold, usually in the early stages of cheesemaking – can be intimidating to the uninitiated. Yet many connoisseurs consider blues to be among their favorite cheeses. Jill and Lynn Giacomini – from the Bay Area’s own Point Reyes Farmstead Cheese Co. – will start the class with an overview of the category, and then showcase some of the world’s best and most famous blue cheeses by pairing them with fabulous libations. Instructors Jill & Lynn Giacomini |
Cheeses of France Friday, May 30
| 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. The enormous variety and centuries of expertise that are represented in French cheesemaking are a true wonder. This class will cover the age-old grand classics, small production treasures, and extraordinary everyday wheels that put the ‘ooh-la-la’ in French cuisine. Note: This class is also offered on July 19. Instructor Colette Hatch |
Basic Cheese Primer Tuesday, June 10 | As part of our popular Cheese 101 series, this class is the fundamental first step in your ‘everything you’ve always wanted to know about cheese’ journey. Through tasting, structured discussion, and questions and answers, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. You’ll also get an introduction to the great cheese making regions of the world and you’ll learn key tasting skills that can enhance your appreciation of cheese for the rest of your life. Note: This class is also offered on May 9, June 11, August 6, and August 7. Instructor Judy Creighton |
Basic Cheese Primer Wednesday, June 11 |
As part of our popular Cheese 101 series, this class is the fundamental first step in your ‘everything you’ve always wanted to know about cheese’ journey. Through tasting, structured discussion, and questions and answers, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. You’ll also get an introduction to the great cheese making regions of the world and you’ll learn key tasting skills that can enhance your appreciation of cheese for the rest of your life. Note: This class is also offered on May 9, June 10, August 6, and August 7. Instructor Judy Creighton |
Cheese Selection, Storage and Service Tuesday, June 17 | Part of our popular Cheese 101 series, this class demystifies the aura that too often surrounds artisan cheeses and helps you understand what to look for when shopping for cheese, how to talk to your cheesemonger about your preferences, how to tell the difference between cheese that is still young and cheese that is past its prime, how to handle it once it’s home to maintain maximum flavor and longevity, and how to build a spectacular cheese board for home entertaining. But it’s not all about rules and instruction – there is no better way to learn than to taste, so taste we will! Note: This class is also offered on August 19. Instructor Mark Todd |
Cheese & Wine of Sonoma County Tuesday, June 24 |
Nobody knows the nooks and crannies and hidden (or not so hidden) treasures of the agricultural abundance that Sonoma County has to offer than instructor Sheana Davis, who makes Sonoma her home and who counts chef, caterer, winemaker, cheesemaker, educator and radio host among her many titles. Just an hour’s drive north of the Golden Gate Bridge but worlds apart from the hustle and bustle of city life, Sheana will show us exactly how Sonoma County makes San Francisco a ‘locavore’s’ paradise. Instructor Sheana Davis |
Radical Cheeses & Beers Friday, June 27 | You love cheese? Check. Beer? You know nothing makes for a better match. But maybe you’ve got this creeping feeling that the affair has lost a little bit of its zing of late – you know it all just a bit too well, and your taste buds have been lulled into a state of sleepy complacency. Be complacent no more! This class pushes the envelope with radical cheeses and beers that will take your senses to new heights with big, bold, exotic cheeses and brews that aren’t for the faint of heart. Take your relationship to the next level by diving into these distinctive cheeses and the beers to go with them. Instructor Sheana Davis |
Cheeses of Italy Wednesday, July 9 | This class provides a tasting tour of all the major cheese-producing regions of Italy. We’ll explore the regional cultures that define Italian cuisine and customs, and the cheeses that go hand in hand with them, revisiting some of our favorite formaggio friends and introducing some harder to find specialties along the way. With a selection of traditional Italian accompaniments bringing out the very best flavors of the cheeses, the rallying cry for this class is simple: buon gusto! Note: This class is also offered on May 8. Instructor Judy Creighton |
Cheeses of the Mediterranean Thursday, July 10 | The fertile soils, sun-kissed terrain and rich cultures that ring the coral blue Mediterranean make for some of the most interesting cheeses and wines the world has to offer. In this class we’ll enjoy a wide assortment of Mediterranean cheeses, perfectly paired with regional wines and other accompaniments, as we taste our way through Coastal Spain, Southern France, Southern Italy, Portugal, and Greece. We’ll talk about, taste, and learn what makes each cheese from this important region unique. Instructor Judy Creighton |
Cheese & Wine Pairing Tuesday, July 15 |
Pairing cheese and wine to bring out the best in each is by no means an exact science. When you get it right, you definitely know it, elevating what is already delicious into a taste experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat. In this class, which is part of our popular Cheese 101 series, you’ll learn some general guidelines that will help you get it right more often than not, and some tasting tips that will help you identify your own personal favorites. Note: This class is also offered on May 14 and August 21. Instructor Colette Hatch |
American Cheese & Wine with Laura Werlin Thursday, July 17 |
Thinking bright orange or shrink-wrapped in plastic? You’re in for a delicious surprise. Cheeses made right here in America have come a long way in recent years. The Cheese School is pleased to welcome San Francisco’s very own Laura Werlin – renowned author of ‘Cheese Essentials’ and other great cheese books – as she leads this class in sampling, discussing, and exploring the stories behind a selection of world-class American cheeses, perfectly matched with American wines. Note: Books and book-signing available at the end of the session. Instructor Laura Werlin |
Cheeses of France Saturday, July 19 | 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. The enormous variety and centuries of expertise that are represented in French cheesemaking are a true wonder. This class will cover the age-old grand classics, small production treasures, and extraordinary everyday wheels that put the ‘ooh-la-la’ in French cuisine. Note: This class is also offered on May 30. Instructor Colette Hatch |
Guffanti & Grappa Thursday, July 31 |
In 1876 Luigi Guffanti bought an abandoned silver mine near Arona, Italy to age a wheel of Gorgonzola he purchased from a local producer. His goal was to age the cheese to perfection. The stagionare (seasoning/aging) family tradition carries on with Carlo and Giovanni Guffanti Fiore, fourth and fifth generation respectively, who are now at the helm of the Luigi Guffanti company aging cheese from all over Italy. Explore Italy and taste the Guffantis' handiwork, paired with uniquely flavorful grappas. Instructor Wil Edwards |
Basic Cheese Primer Wednesday, August 6 | As part of our popular Cheese 101 series, this class is the fundamental first step in your ‘everything you’ve always wanted to know about cheese’ journey. Through tasting, structured discussion, and questions and answers, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. You’ll also get an introduction to the great cheese making regions of the world and you’ll learn key tasting skills that can enhance your appreciation of cheese for the rest of your life. Note: This class is also offered on May 9, June 10, June 11, and August 7. Instructor Judy Creighton |
Basic Cheese Primer Thursday, August 7 | As part of our popular Cheese 101 series, this class is the fundamental first step in your ‘everything you’ve always wanted to know about cheese’ journey. Through tasting, structured discussion, and questions and answers, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. You’ll also get an introduction to the great cheese making regions of the world and you’ll learn key tasting skills that can enhance your appreciation of cheese for the rest of your life. Note: This class is also offered on May 9, June 10, June 11, and August 6. Instructor Judy Creighton |
Cheeses of Spain Tuesday, August 12 | Spanish cuisine seems to be the ‘it girl’ of the foodie world these days, as daring and inventive as any contemporary culinary movement on the planet. But it draws on some venerable traditions that rival those of France and Italy, and cheese is a very big part of it. From the Basque and Pyrénées regions in the north to the sun-kissed coast of the Mediterranean, Spanish dairy farmers – ‘lecheros’ – have been producing wonderful cow, sheep and goat’s milk cheeses for centuries, and the wine to go with them. Who better to lead this class than Juliana Uruburu of the Bay Area’s renowned Pasta Shop! Instructor Juliana Uruburu |
Blue Ribbon Beauties: American Cheese Society Winners for 2008 Thursday, August 14 |
The American Cheese Society is holding its annual conference and competition in Chicago at the end of July. More than 1,500 cheese entries are expected representing all that is good in American cheesemaking to be entered – the highest number ever! This popular class – led by Lynne Devereux, an active member of the ACS and Associate Director of California's Artisan Cheese Festival – helps you skip past the merely delicious by taking you on an extraordinary guided tour of the very ‘best of the best’ in today’s American artisan cheeses. Instructor Lynne Devereux |
Cheese Selection, Storage and Service Tuesday, August 19 |
Part of our popular Cheese 101 series, this class demystifies the aura that too often surrounds artisan cheeses and helps you understand what to look for when shopping for cheese, how to talk to your cheesemonger about your preferences, how to tell the difference between cheese that is still young and cheese that is past its prime, how to handle it once it’s home to maintain maximum flavor and longevity, and how to build a spectacular cheese board for home entertaining. But it’s not all about rules and instruction – there is no better way to learn than to taste, so taste we will! Note: This class is also offered on June 17. Instructor Mark Todd |
Cheese & Wine Pairing Thursday, August 21 |
Pairing cheese and wine to bring out the best in each is by no means an exact science. When you get it right, you definitely know it, elevating what is already delicious into a taste experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat. In this class, which is part of our popular Cheese 101 series, you’ll learn some general guidelines that will help you get it right more often than not, and some tasting tips that will help you identify your own personal favorites. Note: This class is also offered on May 14 and July 15. Instructor Colette Hatch |
Marvelous, Miraculous Milk! Wednesday, August 27
| How can the one simple food that supports early life also give us a cornucopia of complex and sophisticated cheeses? Goat’s milk, cow’s milk and sheep's milk, to name the three kings of milk types, have for centuries been preserved through the development of curd. That curd, then handcrafted into cheese, reflects the animals, cultures, landscapes and environment from which it originates. While tasting milk and cheeses from a variety of sources, we will draw the curtain back through history and glean extra insight into one of the oldest foods discovered by (wo)man! Instructor Wil Edwards |
Drop-In Night: The Cheese School's Second Anniversary Celebration Friday, August 29 |
Drop-In Nights are an alternative to the more structured setting of scheduled classes. They offer ample samplings of a smaller, curated selection of cheeses and accompaniments, with no formal presentation but with an expert host on hand to chat and answer questions. These evenings are fun, relaxed and social – and this one promises to pack a special punch as we are celebrating The Cheese School’s second anniversary! Advance registration is not required and participants can come late or leave early.
|
Visit our friends at Cheese Plus located at 2001 Polk Street or online at http://www.cheeseplus.com.
