To meet the needs of working and aspiring cheese and other food service professionals, The Cheese School offers classes designed to equip participants with the knowledge they need to procure, sell, care for and serve premium cheeses at a professional level.

This program is for working and aspiring cheesemongers and others in the food service industry, including distributors, chefs, servers and other front-of-the-house staff, caterers, wine and specialty food retailers, and anyone else with a serious interest in deepening their understanding of cheese.

The three-day course is led by Juliana Uruburu, cheese director at The Pasta Shop and a veteran instructor. Juliana was one of the first Americans to be inducted into the Guilde des Fromagers and currently acts as a judge in cheese competitions in the US and in Europe.
The cost for the Three-Day Intensive is $1,200 which includes all classroom instruction, a tour of a local creamery, three lunches, two breakfasts, and classroom as well as take-home materials, including a certificate of completion.

We are currently offering three three-day intensive cheesemonger programs a year, one spring, one summer, and one fall.

We also offer a full-day program on how to open a cheese shop by the numbers with Steve Jones of Portland’s Cheese Bar.
With questions and more information call us at (415) 346-7530.