Leave a comment

Summer Events Schedule – The Cheese School of San Francisco

Cheese Employment opportunity in San Fran at THE CHEESE SCHOOLThe 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

Spring Sparklers

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.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Art of Cultures

An Illustrated Cheese Blog

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

%d bloggers like this: