“Every region has its mysteries, over which no technology, no chemistry have yet prevailed. Vegetation, climate, rainfall, nature of the subsoil, breed of animal, all contribute to making a cheese into a unique inimitable product“
Pierre Androuet, Guide To Cheese
UPCOMING
JANUARY 2012
Master Class: Cheese & Tea Pairing
Wednesday, January 18
6:30 – 8:30 pm
Cheese School of San Francisco
https://cheeseschoolsf.3dcartstores.com/Master-Class-Cheese-Tea-PairingbrJan18_p_113.html
Dutch Cheeses, Dutch Pastures
Sunday, January 15
6:30 – 8:30 pm
Cheese School of San Francisco
https://cheeseschoolsf.3dcartstores.com/Master-Class-Dutch-Cheeses-Dutch-PasturesbrJan-15_p_110.html
FEBRUARY 2012
Introduction to Artisan Cheese and its Traditions
January 30 – February 2 (4 days)
College of Marin
http://www.marin.edu/CommunityEducation/Artisan_Cheesemaking_Cert.html
MARCH 2012
Cheese 101
Friday, March 9
6:30 – 8:30 pm
Cheese School of San Francisco
https://cheeseschoolsf.3dcartstores.com/Cheese-101brMar-9_p_133.html
Cheese and Wine Pairing 101
Monday, March 19
6:30 – 8:30 pm
Cheese School of San Francisco
https://cheeseschoolsf.3dcartstores.com/Wine-Cheese-Pairing-101brMar-19_p_136.html
APRIL 2012
Intensive Cheese Education Program
April 1-3 (3 days)
Cheese School of San Francisco
https://cheeseschoolsf.3dcartstores.com/Three-Day-Intensive-Cheese-Education-ProgrambrApr-1-3_p_43.html
JUNE 2012
Cheese Mastery
June 11-13 (3 days)
Zingerman’s
http://www.zingtrain.com/our-seminars/cheese-mastery-class/
