The Cheese School is just KILLING IT with a jam-packed schedule of events, classes and tasty cheese things to do. The schedule has just been updated through September. A sample of just a few of June’s offerings below.
These are fun, affordable, educational and calorie-packed. Click through to check out the full schedule and contact The School to make reservations as they freqently sell out.
June 2013 Classes
Instructor: Kirstin Jackson | Wednesday, June 5th (6:30-8:30pm) | $69
It’s springtime, the birds are chirping and the blossoms, blooming! Love is in the air. What better way to celebrate than with some milky nibbles, light sparkling wines, and hopefully, someone charming and attractive with whom to share in the bounty. This class is a fresh and lively guided tour through some of the best cheeses and bubbly wines spring has to offer. Charming and attractive date not included.
The Cheeses of Spain & Portugal
Instructor: Juliana Uruburu | Thursday, June 6th (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, with wine to match. You’ll traverse the mountain tops and drink from the oaken barrels with instructor Juliana Uruburu, inductee to France’s super-exclusive Guilde des Fromagers.
Cheesemaking: Mozzarella, Burrata, & Ricotta – SOLD OUT!
Instructor: Sacha Laurin | Saturday, June 8th (1:00-4:30pm) | $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, she will 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 too.
The Big Cheese Showdown: California vs. Wisconsin — SOLD OUT!
Instructor: Gordon Edgar | Tuesday, June 11th (6:30-8:30pm) | $69
California produces more milk. Wisconsin produces more cheese. California claims “happy cows” and Wisconsinites “behold the power of cheese.” California started the American artisan goat cheese craze. Wisconsin is the number one producer of small production cow’s milk cheeses. This is a bitter rivalry. Rainbow Grocery cheese buyer extraordinaire Gordon Edgar will stage head to head contests between Cheddar, aged sheep milks, blue, and soft-ripened cheeses. You will call the match. May the best state win.
Cheese & Wine of the Loire Valley
Instructor: Colette Hatch | Thursday, June 13th (6:30-8:30pm) | $69
It’s hard to find a better complement to these young, lovely cheeses of spring than the wines of France’s Loire Valley. The Loire is known for its centuries-old traditions and fruity, crisp wines. Join native daughter Colette Hatch for an evening’s journey of fresh pairings along the Loire Valley.
THE FULL SCHEDULE AND RESERVATIONS AT: schedule – The Cheese School of San Francisco.