Upcoming Cheese Events

Learn to make burrata, mozzarella, and fresh chèvre in three hours while you sample some thoughtfully paired local & sustainable wines--our most popular class! Book early to get the early bird rate!

You'll hit the road with Jeanine Eagan and Julie Gordon. They'll set the stage with a brief history of dairy region, then whisk you away in their van for an intimate tour and taste at Double 8 Dairy, home to California's only water buffalo creamery. Next, you'll head to Cowgirl Creamery for a guided walk through their original location at Point Reyes Station with a tasting and talk specially designed for The Cheese School customers. Coffee on arrival, delicious lunch, and transportation to and from The Cheese School provided! Tours are limited to 13 guests. Please note: Cancellations must be made two weeks in advance for farm tours. Date: Monday, January 27th, 2020 Time: 9am-5pm Location: Meet at The Cheese School at our home in Ghirardelli Square. Address: 900 North Point St, San Francisco, CA 94109 Instructors: Jeanine Eagan and Julie Gordon

Many of us see fondue as the relic of 1960s dinner parties, pronged technicolor forks in tow. Oh how times have changed! Fondue has made a major comeback and it's more sophisticated and delicious than ever. Join The Cheese School's executive chef Jocelyn VanLandingham to learn the secrets of best melting cheeses, fondue "etiquette" and of course, create your own pot of melted cheesy goodness. Each group will follow a fool-proof fondue recipe and share their spoils with the rest of the class, complete with an abundance of dippers. And no fondue epic is complete without chocolate...if you're not already stuffed! Time: 6:30 - 9:00pm  Date: Friday, January 31, 2020 Instructor: Jocelyn VanLandingham

Interested in learning more about ranch life? You'll love our traditional farm tour! Guests will be treated to a full ranch tour that includes everything from the cheese plant, milking parlor and the loafing barns where the girls (goats and cows) hang out and of course cheese tastings.

Mozzarella is 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 Khadijah Massoud will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata. Time: 11:00am - 2:00pm  Date: Sunday, February 2, 2020 Instructor: Khadijah Massoud

From Rogue Creamery's blues to Cowgirl’s triple creme to Beecher’s award-winning Flagsheep, one could put together a West Coast cheese plate, and forget that countries like France and Italy even make cheese. Laura Werlin will bring in some classics to admire and introduce you to some West Coast beauties you've probably never heard of (but certainly won't forget). There's a reason they call it the Best Coast... Time: 6:00 - 8:00pm Date: Monday, February 3rd Instructor: Laura Werlin

Some couples flourish on sameness, while others love the thrill of difference. This class is a love poem to the latter. Author Kirstin Jackson will pair sweet wines and beers with cheese that thrive on contrast. Time: 6:00 - 8:00pm  Date: Wednesday, February 5, 2020  Instructor: Kirstin Jackson

Interested in learning more about ranch life? You'll love our traditional farm tour! Guests will be treated to a full ranch tour that includes everything from the cheese plant, milking parlor and the loafing barns where the girls (goats and cows) hang out and of course cheese tastings.

How is it that one vat of milk can spawn 1,000 different textures and flavors? Join us for an all-day deep dive into cheesemaking to answer this very question. You'll learn about cheese chemistry in lecture and in practice, making four very different cheeses. You'll learn about the influence of time, temperature, pressure, and various molds and yeasts, and you'll walk away with your own cheeses to eat immediately and after a few weeks of aging. Professional cheesemaker Sacha Laurin leads. Lunch, snack, and coffee included. Time: 9:00am - 5:00pm  Date: Sunday, February 9, 2020 Instructor: Sacha Laurin

Cheese and beer: These new-found friends in fermentation are all the rage in foodie circles. Why? Because while some cheese and wine pairings can set off fireworks, many are duds. Beer is easier to pair with cheese, a more forgiving medium in which to taste the subtleties of dairy. Cheese and beer nut Matthew Zehnder will lead you in an introduction to the lovely couple.   Time: 6:00 - 8:00pm  Date: Friday, February 9th  Instructor: Matthew Zehnder