Class Schedules
Our Winter 2009 Class Schedule has arrived! Scroll below to see our current class offerings or click here to view a downloadable version: Download Schedule.
WINTER 2009 CLASS SCHEDULE
Cheese & Wine Pairing Tuesday, January 13
| 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. This class is also offered on February 23, March 6 and April 16. Instructor Colette Hatch |
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Wonderful Wisconsin: Great Cheeses & Beer Friday, January 16
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Wisconsin has been producing more cheese than any other state the nation for more than 100 years. In this class, Culinary Manager of Education at the Wisconsin Milk Marketing Board and all around cheese expert Sara Hill will show us just how wonderful Wisconsin’s cheese tradition is. From rustic and simple cheese curds (‘squeakers’ in local parlance) to award-winning artisanal masterpieces, cheeseheads of all kinds are sure to love this tasting tour of America’s dairy heartland, complete with brewed accompaniments from the Great Lakes region. Instructor Sara Hill |
Cheeses of the Mediterranean Saturday, January 17
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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 Michele Buster |
Basic Cheese Primer Thursday, January 22 |
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. This class is also offered on January 24, March 10 and April 2. Instructor Judy Creighton |
Cheeses of the British Isles Friday, January 23
| Conventional wisdom says don’t look to the British Isles for delicious native foods. But conventional wisdom gets turned on its head in the case of cheese and dairy goods. Cheddar originated in England – and was certainly raised to a high art there. And clotted cream? To die for! From the whimsical (Stinking Bishop and Wensleydale) to the inspirational (the UK has been at the forefront of the farmstead revival movement), this tasting trip to the British Isles will surprise, inform and delight any cheese lover. Instructor Judy Creighton |
Basic Cheese Primer Saturday, January 24 |
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. This class is also offered on January 22, March 10 and April 2. Instructor Judy Creighton |
Pecorino Perfection Tuesday, January 27 |
Sheep, or ‘pecore’ in Italian, produce remarkably rich milk higher in fat content than other milk types. That alone makes cheese made from precious sheep milk incredibly easy to love. But in the hands of Italian cheesemakers and their colorful history, sheep milk cheeses can be truly palette pampering. In this class we’ll taste luscious, creamy sheep’s milk selections from all around Italy, covering the gamut from classic Dolomite mountain cheeses, to aged Tuscan gems, to Sicilian and Sardinian rarities. Instructor Wil Edwards |
Washed Rinds & Beer Thursday, January 29
| For the serious cheese fan there is nothing quite like the washed rind category to put the senses on high alert. The beautiful sunset orange color, the distinctly pungent odor, and the tacky touch all promise much goodness to come. European monks discovered that washes or ‘smears’ of a brine or even a wine or a brandy as a wheel of cheese develops can create just the right environment for the B. linens bacterium to work its magic. The monks taught the world a thing or two about good beer, too. Heavenly! Instructor Sheana Davis |
Cheeses of France Tuesday, February 10
| 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. This class is also offered on April 10. Instructor Colette Hatch |
Creamy Goodness: Crèmes & Champagne Thursday, February 12 | Treat yourself to a ‘mouthfeel’ to remember or tickle your tongue with a group of friends. There is simply no better way to lighten up the dark days of winter with a little luxury than by washing down the silky, buttery goodness of a perfectly ripened creamy cheese with the floral, fruity, delicately effervescent bubbles of a true champagne and other special sparklers. This class is also offered on February 14. Instructor Judy Creighton |
Creamy Goodness: Crèmes & Champagne Saturday, February 14 |
Treat your valentine to a ‘mouthfeel’ to remember or tickle your tongue with a group of friends. There is simply no better way to enjoy this day for romance – or at least not in public – than by washing down the silky, buttery goodness of a perfectly ripened creamy cheese with the floral, fruity, delicately effervescent bubbles of a true champagne and other special sparklers. This class is also offered on February 12. Instructor Judy Creighton |
Janet Fletcher's Favorites Tuesday, February 17 | Janet Fletcher and Laura Werlin each taste, write and teach about cheese for a living. They make it their business to know as much as they can about as many different cheeses as they can, and then file it all away in a treasure trove of flavor memory. What do these accomplished experts who’ve tasted it all come back to again and again as their personal favorites? First up to share hers, along with cheese-friendly wines during this very special 'Favorites Week' class at The Cheese School, is San Francisco Chronicle columnist and author Janet Fletcher. Books and book-signing available at the end of the session. Instructor Janet Fletcher |
Laura Werlin's Thursday, February 19 |
Laura Werlin and Janet Fletcher each taste, write and teach about cheese for a living. They make it their business to know as much as they can about as many different cheeses as they can, and then file it all away in a treasure trove of flavor memory. What do these accomplished experts who’ve tasted it all come back to again and again as their personal favorites? Sharing hers, along with cheese-friendly wines in this very special class to close out ‘Favorites Week’ at The Cheese School, is James Beard Award-winning author Laura Werlin. Books and book-signing available at the end of the session. Instructor Laura Werlin |
Winter Artisan Cheese, Wine & Beer Tasting Saturday, February 21 | In conjunction with the 7th Annual Sonoma Valley Cheese Conference, hosted by food dynamo Sheana Davis and the legendary Ig Vella, the Cheese School of San Francisco welcomes cheesemakers, winemakers and brewers from around the country for an intimate tasting where artisans share their very best standbys as well as their new creations with their peers and interested enthusiasts. Advance registration is required. Hosts Sheana Davis from the Epicurean Connection |
Cheese & Wine Pairing Monday, February 23 | 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. This class is also offered on January 13, March 6 and April 16. Instructor Colette Hatch |
Zinfully Good: Big Wine, Big Cheese Saturday, February 28 | Fantastically fruity and frequently very forward in their body and their boldness, zinfandel wines are easy to like -- and not always so easy to pair with cheese. But is it worth the effort to try? You bet. Pairing a favorite zin with a cheese that is big enough in its own right to wave a flag in the taste parade can bring a whole new level of enjoyment to both. Zinning never tasted so good! Instructors Melissa Schilling & Tabitha Stroup |
Whiskey & Cheese Wednesday, March 4 | Whiskey and the blues always go together, and we're not just talking about music. The complex, smoky symphony of flavors you find in most single malts and other whiskeys are a great match for the right cheese partner. In this class we'll sample a variety of cheeses from the British Isles that have enough bold richness to bring out the best in select whiskeys. Sip it slow, sip it smooth, and enjoy some new taste discoveries. Instructors Melissa Schilling & Tabitha Stroup |
Cheese & Wine Pairing Friday, March 6 | 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. This class is also offered on January 13, February 23 and April 16. Instructor Colette Hatch |
Basic Cheese Primer Tuesday, March 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. This class is also offered on January 22, January 24 and April 2. Instructor Judy Creighton |
Cheeses of Italy Tuesday, March 11 |
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! Instructor Judy Creighton |
Bloomy Rinds & Belgian Beer Friday, March 13 | Yes, indeed’um! Penicillium candidum is the special mold that gives bloomy rind cheeses their cuddly white coating, ensuring that they ripen from the outside in and creating layers of paste that can go from gooey and creamy around the edges to fresh and tangy in the center. Paired with Belgian and Belgian-style beers, this class covers the best in the basics like camembert and brie to some extraordinary artisinal delights. Instructor Sheana Davis |
Golden, Green and Glorious: Cheese & Olive Oil Wednesday, March 18 |
Cheese, bread and wine are often said to be the holy trinity of gastronomy. But those in the know prefer to think in fours, and olive oil, in all of its ancient and complex yet fresh and simple glory, is definitely the missing leg. In this class, instructor Laura Martinez will cover the basics of how olive oil is made and what to look and taste for in the very best examples from around the globe, and then lead us on a range of carefully selected cheese and olive oil pairings, washing all of this unctuous goodness down with some refreshing bubbly. Instructor Laura Martinez |
American Cheese & Wine with Laura Werlin Tuesday, March 24 |
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 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. Books and book-signing available at the end of the session. Instructor Laura Werlin |
Alpine Cheese & Alsace Wine Thursday, March 26 | Yodel-ay-hee-hoo! You’ll want to shout from the mountaintops after indulging in this deep dive into the best alpine cheeses from Switzerland, France, Italy and Germany – known for their creamy, nutty, sweet goodness – paired with Alsace wines from along the banks of the Rhine, which originates high in the Alps and flows throughout the valleys in which Alpine cheesemakers have traditionally brought their wheels to market. Instructor Mark Todd |
The King of Cheese: Parmigiano-Reggiano Monday, March 30 | Known as the ‘King of Cheese’ for its long and noble lineage and the exacting standards of milk quality and production by which it is still made today, Parmigiano-Reggiano stands alone in the cheese world at the pinnacle of premium care, quality and stewardship of a magnificent tradition. In this class we’ll sample several Parmigiano-Reggianos and learn how this legendary DOP cheese serves as a reference point for long-term affinage and seasonal change in flavors, and how the the dairies that produce it are an inspiration for artisan cheesemakers at every scale. Instructor Daphne Zepos |
Selection, Storage & Service Wednesday, April 1 | 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! Instructor Judy Creighton |
Basic Cheese Primer Thursday, April 2 | 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. This class is also offered on January 22, January 24 and March 10. Instructor Judy Creighton |
La Dolce Vita: Italian Cheese & Dessert Wine Tuesday, April 7 |
The French may say a meal is not complete without a bit of cheese to cap it off, but the Italians certainly also know a thing or two about finishing with formaggio. Suffice it to say that the grandest cheese of them all, aged Parmigiano-Reggiano, shows off some of its finest attributes at the end of a meal, as does a creamy Robiola. Paired with Italian dessert wines…such sweet indulgence! Instructors Lynne Devereux and Andy Lax |
Cheeses of France Friday, April 10 |
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. This class is also offered on February 10. Instructor Colette Hatch |
Cheese & Beer of the Pacific Northwest Tuesday, April 14 |
While most cheeses pair extremely well with beer of all kinds, this class hones in on the bold beauties of the Pacific Northwest brewing belt and the cheeses that grew up in the same neighborhood. From just over the Golden Gate Bridge all the way up to the far reaches of Washington and beyond, there is an explosion of breweries and creameries that are making beautiful music, each in their own right. This class will show you how to put them together for a perfect duet. Instructor Sheana Davis |
Cheese & Wine Pairing Thursday, April 16
| 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. This class is also offered on January 13, February 23 and March 6. Instructor Colette Hatch |
Cheese & Wine of California Friday, April 24 |
We here in the Bay Area are very fortunate to be sitting at the epicenter of some of the best contemporary cheese and winemaking in the world. All across California – northern and southern – a number of dedicated artisans are shaking up old notions of taste and craftsmanship and setting new standards in innovation and sustainability in their approach to dairy and viniculture. Join us in this gem of a very special event led by Lynne Devereux, a distinguished cheese educator and artisan cheese specialist. This class is also offered on April 25. Instructor Lynne Devereux |
Cheese & Wine of California Saturday, April 25 |
We here in the Bay Area are very fortunate to be sitting at the epicenter of some of the best contemporary cheese and winemaking in the world. All across California – northern and southern – a number of dedicated artisans are shaking up old notions of taste and craftsmanship and setting new standards in innovation and sustainability in their approach to dairy and viniculture. Join us in this gem of a very special event led by Lynne Devereux, a distinguished cheese educator and artisan cheese specialist. This class is also offered on April 24. Instructor Lynne Devereux |
Visit our friends at Cheese Plus located at 2001 Polk Street or online at http://www.cheeseplus.com.
