The Cheese School of San Francisco is offering a Three-Day Intensive Cheese Education Program , 2009 aimed at chefs, cheesemongers and restaurateurs and designed to equip participants with the knowledge they need to procure, sell, care for and serve premium cheeses at a professional level. The class will be led by Daphne Zepos, a cheese industry veteran who has previously taught this program at The Cheese School as well as ‘Master Class’ programs at Artisanal Premium Cheese Center in New York City. The program covers the history and techniques of cheesemaking, milk types and cheese classification, affinage (cheese aging), regional specialties and variations, flavor profiles and food and beverage pairings, proper care and handling of cheese, service and presentation, and other related topics. Students will also get a behind the scenes tour of Cheese Plus, one of the Bay Area’s finest retail cheese operations, extensive tasting of over 60 cheeses and more than a dozen wines, and demonstration activities throughout the program.
Cost is $980 and includes all classroom instruction, an opening night dinner, two breakfasts, two lunches, and classroom as well as take-home materials. Additional registration information is available online or by calling The Cheese School at . The Cheese School is located at .