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Cheese School of San Francisco adding additional professional course!

Big news! The Cheese School is adding a third 3-day intensive. I’m an alum of this course and highly, HIGHLY recommend it. The staff is awesome, you’ll meet some leading cheese experts and network with other aspiring professionals. This one is coming up quickly and they always sell out. Jump at this opportunity!


Need more incentive? Summer in San Francisco! The School is just a couple of blocks from the wharf! YOU WILL EAT MUCH CHEESE.

Here’s the official word from the School:

Cheese Employment opportunity in San Fran at THE CHEESE SCHOOL


Hello Cheese Lovers!
Because you are in the know on all things delicious, we are writing to tell you that in addition to our regularly scheduled professional program in the spring and fall, we’re offering our 3-Day Professional Program in June. It’s three days of intensive cheese education and training, covering topics such as cheese classification, cheese and wine pairing, distribution and handling, and cheesemaking.

The program is designed for the aspiring or new cheesemonger, chefs and caterers who want to start a cheese program or better the one they have, and the die-hard enthusiast. If this is you, one of your customers, or a cheese-a-holic friend, we’d love it if you’d join us or spread the word.

What do alums have to say about our program?

 “I definitely learned a ton and had fun doing it.  Everyone had such passion and enthusiasm!”

    “You guys are all amazing.  Seriously.  This has been an amazing and incredibly useful, educational and fun class.”

    “All the days went quickly and the overall experience was wonderful.”

    “Great program!!  Educational, but with real-life situations and experiences.”

    “The staff was great and very open to questions; also very professional…. If you seriously have interest in pursuing a career in cheese, this is a great class to take.”

For more information, give us a call at 415-346-7530, email Blythe at blythe@cheeseschoolsf.com, or visit us here.


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