Our Three-Day Intensive Cheese Education Program is led by Market Hall Foods General Manager, Juliana Uruburu, and is intended for cheesemongers, chefs, caterers and other food professionals looking to improve their cheese knowledge.
It’s a hands on experience in the classroom and on a farm. You’ll gain knowledge and insight from the top cheese shop owners in the area. The program covers:
If you are looking to open a cheese shop, create a cheese program, want to enhance your cheesemonger training, or just learn more about cheese than you thought possible, this program is for you. Classes are kept small so that students have the opportunity to ask questions, connect with our world-class instructors, and each other. Alumni of our program have opened wonderful shops across the U.S. and Canada. Plus, round out your experience with a fourth day at our Opening a Cheese Shop by the Numbers class - Tuesday, April 10th.
Please call our office at 415-346-7530 to hear more about the program.
April 7-9, 2018
Time: 8:00am - 5:30pm
Instructor: Juliana Uruburu
San Diego, CA
“I definitely learned a ton and had fun doing it. Everyone had such passion and enthusiasm!”
“All the days went quickly and the overall experience was wonderful.”
“You're all amazing. Seriously. This has been an amazing and incredibly useful, educational and fun class.”
The cost of the Three-day Intensive is $1,200. A $500 deposit is required to secure a spot in the course. To pay a deposit now and your remaining balance a month before the program, please contact us at 415-346-7530.
The remainder is due approximately one month before the course start date. Cancellation requests received on or prior to the due date of the remaining balance will be honored with a refund of the deposit and any additional amount paid, less a $100 cancellation fee. Cancellation requests received 14-30 days before the start of the program will be subject to forfeiture of the entire $500 deposit, with only the additional balance paid available for refund. Cancellation requests received less than 14 before the course start date cannot be honored and all deposits and additional balances paid will be considered forfeited.
Pairing cheese and wine to bring out the best takes a little bit of science and a lot of experience. When you get it right, you know: the combination elevates...
Iberian cuisine seems to be new again these days, but the cuisine draws on traditions as old and venerable as those of France and Italy. From the Basque and Pyrénées...
Mozzarella 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...
Prosecco, cava, California sparkling wine, champagne. If you ask us, everything tastes better with bubbles. But some cheeses really do sing to the tune of fruity, floral effervescence. Join us...