CHEESEMONGER DAPHNE ZEPOS’ BIO
“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
ARTICLES
Cheese IQ: Appreciating Affinage – Culture, Autumn 2009
UPCOMING
CHEESE MASTERY CLASS
This class was developed in conjunction with Daphne Zepos. Ms. Zepos will lead the class, assisted by cheese specialists from Zingerman’s Delicatessen and Zingerman’s Creamery. The program is scheduled for Monday, February 8 and Tuesday, February 9, with an optional welcome dinner and cheese tasting on Sunday, February 7. Class sessions will be held at various Ann Arbor locations, including Zingerman’s Delicatessen, Zingerman’s Roadhouse, and Zingerman’s Creamery. ZingTrain’s Cheese Mastery Class will cover the history and techniques of cheesemaking, milk types and cheese classification, affinage, 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 be treated to a tour of Zingerman’s Creamery, makers of award-winning fresh and aged cheeses, to observe cheesemaker John Loomis in action.
Sunday February 7 to Tuesday February 9, 2010
Zingtrain, 422 Detroit Street, Ann Arbor, MI
For info and bookings, visit http://zingtrain.com/seminars.php
THREE-DAY INTENSIVE CHEESE EDUCATION PROGRAM
Designed for Working and Aspiring Professionals, The Three-Day Intensive includes modules that will cover the history and techniques of cheesemaking, milk types and cheese classification, affinage, 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 benefit from a behind the scenes tour of Cheese Plus, one of the Bay Area’s finest retail cheese operations, and extensive tasting and demonstration activities throughout the program.
Sun April 18 to Tuesday April 20, 2010
The Cheese School of San Francisco, 2155 Powell Street, SF, CA
For info and bookings, visit cheeseschoolsf.com/schedule/index.html
