September 03, 2015


SF Cheese Fest

SF Cheese Fest

 

Love cheese?  Then join the California Artisan Cheese Guild for a first-ever SF Cheese Fest, a series of events to celebrate cheesemakers, Bay Area brews, and the best of local craft food production. SF Cheese Fest takes place on Friday, Sept 18, Saturday, Sept 19  and Sunday, Sep 20th. The main event will be on Saturday, a Cheesemaker Celebration from 7-10 p.m. at Dogpatch WineWorks. At this celebration you'll meet dozens of cheesemakers, cheesemongers, goat wranglers, sheep ranchers, cow and buffalo milkers and more.  The evening will be filled with music from The Easy Leaves and DJ Lisa Pezzino.

Other SF Cheese Fest events include a Friday night Beer Tasting @ Eat Real Fest, a Hoppy Hour @ Smokestack, a Saturday hands-on cheesemaking class by SF Milk Maid and a definitely not-to-be-missed Tour du Fromage bike ride on Sunday by Velo Fromage. Show love for working farms, fuzzy animals and amazing cheese by joining us for any or all of these activities. SF Cheese Fest is a cheese lover's dream come true.

August 12, 2015


Farmed and Dangerous?

Farmed and dangerous - photo by Mia Nakano

Cheese School instructor, Janet Fletcher, has a robust and regular blog highlighting aspects of the cheese world. Her article "Farmed and Dangerous" unpacks the food politics and science behind FDA regulations for raw-milk cheese. Are the regulations to strict? What should we be concerned about and who is making these rules barring the general public from delicious raw-milk cheese. 

"European cheesemakers and importers are suffering big losses when cheese is held so long for FDA testing that it’s ultimately not sellable."

Read the full article on Janet Fletcher's Planet Cheese Blog

May 14, 2015


Solly Baby in San Francisco

In the spring of 2015 we hosted a private event for local women owned business, Solly Baby. A huge thanks to Black Cat Photos for the pics. Here are a few snapshots from the day and a link to the original article

From Solly Baby

"We hosted a lovely evening at The Cheese School and invited a handful of our local friends to join us for some yummy treats and casual conversations in the crisp San Francisco air (this San Diego girl is NOT used to the chilly SF nights so I was firmly planted next to the fireplace all night).

The theme of the night was connection. We overheard many conversations that started with, “It’s so great to finally meet you,” and “we need to find a way to work together on something.” It was exactly what I had hoped it would be and couldn’t be more impressed with this community of women in San Francisco."

Solly Baby Private Event at The Cheese School

 

Solly Baby Private Event at The Cheese School

Solly Baby Private Event at The Cheese School

Solly Baby Private Event at The Cheese School

February 16, 2015


Springtime Wedding Inspiration

A snippet from the Green Wedding Shoes write-up:

"As y’all know, we are pretty in love with unique venues. If you missed our list of The 26 Coolest Wedding Venues in the US, be sure to check that out soon! Stable Cafe in San Francisco, California is another great place to say I Do and we love how the team behind today’s editorial beautifully styled the space to give us all a real look at how it can be done! Lauren from Ryder Sloan Events teamed up with Lila BJersey TomatoesThe Cheese School + Maisons Marques & Domaines to stage a setting with springtime details and a fresh color palette. We love how the beauty of this truly unique space comes across perfectly in these images by Edyta Szyszlo."

Wide view of catering at The Cheese View

Bite sizes on a cheeseboard

Salmon appetizers

Bubbly pour at The Cheese School

Cheese Wheel Cake at The Cheese School

Click to read the original story

March 03, 2014


Buzzfeed: How to say cheese in 23 languages

From Chinese, Czech, to Haitian Creole, Buzzfeed teaches us how to say cheese in 23 different languages. It's juust in Estoian and keju in Indonesian. 

Read the original post on Buzzfeed by Adam Ellis here

February 28, 2014


Spring 2014 Schedule

Brrrrrr: That was a long, bleak week of winter, but thankfully now we’re on the other side. The first greens of garlic are sprouting and the goat and sheep mamas are about to give their little kids and lambs that first, sweet taste of milk. Our new schedule celebrates spring and all the wonderful things it brings.

In April, we welcome back Linda and Larry Faillace, the cheesemaker's cheesemakers, for a two-day deep-dive introduction to making cheese. Our Winter Warmers will return too with a new name, The Cheese Social, but the same great abundance of cheese and wine. We'll travel to Normandy and Brittany and the beautiful Alsace in our classroom-sized teleportation machine. If you've wondered how to taste cheese at the professional level, our vertical and horizontal tasting will put your taste buds in the crosshairs.
 
May brings freshly made bread and butter - if you’ve never churned your own you do not know what you are missing. Mother's Day is the perfect excuse to bring her in for our a special mom-themed cheese course that will be sure to make you the favorite. The month also brings a course on pairing cheese and charcuterie, what makesthe Pacific Northwest such a delicious place to live, and how to cook on an open fire.

June starts off with produce-filled pastas and then we'll let dad decide once and for all between wine and beer. For the intrepid, The Bold & the Beautiful will pique your palate, while mozzarella, ricotta and burrata signal the arrival of summer. Yes, we said it, summer!

We hope to see you in class!

Your friends in cheese.

 

If you haven't kept up with the latest cheese news here is a little taste of the front page.

The international language of cheese.
Why your Camembert smells funny.
Good reasons to talk to your cheesemonger.
You don't need an invitation to the White House to enjoy this cheese.
Will work for cheese.


 
Pairing of the Month


Our pairing of the month came from our Valentine's Day Luscious & Loverly class with instructor Kirstin Jackson. Our taste buds swooned over the pairing of Cabot Clothbound Cheddar and Jarred SF Brine's Da Bahn Mi Pickled Carrots.
 

January 24, 2011


The Cheese School of San Francisco new owners

Dairy queens: The Cheese School of San Francisco is continuing to grow and evolve. Last year, it was taken over by Kiri Fisher and Daphne Zepos, who have added new classes and other programs, ranging from basic Cheese 101 tastings to master classes for real cheese geeks (last week a Harvard microbiologist lectured about cheese rinds). There are also intensive three-day professional programs as well as cheesemaking seminars.