Are you ready to sharpen your pencils to a dangerous point, fill your binder with white paper, and put on your new super hero backpack? I already have, but if you've been too busy to go back-to-school shopping, don't worry about it. Places like The Cheese School of San Francisco pimp their own writing supplies. The Wonder Woman backpack is up to you (psst, find two and I'll give you my mailing address).

Cheese Class Time!

This August and September I'll be teaching two classes at the Cheese School of San Francisco. Official descriptions are below. If interested in joining, follow this link to reserve a spot with the school. I hope to see you there! Want more cheese action or live out of state? Keep scrolling.

EDUCATIONAL CHEESE OPPS:

Cheese & Rosé Wines, Tuesday, August 30, 6:30 – 8:30 pm

Not to be confused with the jug wines of yesteryear, the exquisite beauty of some pink wines can be absolutely enchanting. Instructor and wine maven Kirstin Jackson will explore how Rosé is made and discover the flavors of strawberries, minerals, rose petals and cocoa powder that characterize the very best of this style. Paired with carefully selected cheeses and you have the perfect anchor for summer outdoor entertaining.

Old World Inspiration, New World Innovation, Tuesday, September 13, 6:30 – 8:30 pm

Cheesemaking in Europe is inspired by centuries of tradition. Cheesemakers in North America on the other hand are known for their cheese innovations. But can you taste the difference between a new and old world cheese? You be the judge. In this class, we'll taste a French double-crème against a similar cheese from the American south; an English cheddar alongside a Vermont one; and several other equally delectable match-ups. Along the way you'll discover what the most important components of a great cheese really are. Hint: It has to do with the cheesemaker.

Still want more education? These are some other classes I've been eyeing:

Mystery of the Caves, Thursday, August 4, 6:30-8:30 pm, Brian Ralph, At Murrays, NYC

See why Conde Nast Traveler named Murray’s Cheese Caves one of the 50 Coolest Places to see in the world. Join us as we share the world of cheese caves with you. Take a tour of the subterranean caves at Murray’s and find out exactly what goes on in there. Learn about basic affinage practices and the elementary science behind what happens to cheeses as they age. Enjoy your newfound knowledge as we lead you through a guided tasting of cave-aged gems so you can see (we mean taste) the benefits of the aging process for yourself.

Amazing Cheeses of Wisconsin and the Beers That Love Them, Monday, August 22, 6:30 – 8:30 pm (also at the Cheese School)

While we take a lot of pride in our California cheeses, Wisconsin has been producing more cheese than any other state in the nation for more than 100 years. Building on those traditions, trailblazing artisan cheesemakers are popping up all across the state. Sara Hill of Wisconsin’s own Milk Marketing Board will guide us through the evolving landscape, from rustic and simple cheese curds--‘squeakers’ in local parlance--to award-winning, artisanal masterpieces. Cheeseheads of all regions are sure to love this tasty tour of America’s dairy heartland...and brewland. Did we mention there would be beer?!

Instructor Sara Hill

Free Story Hour, Tuesday, August 23rd 3:00-5:00 pm, at Forward Foods, Norman, Oklahoma

Let’s start this school year off right! Join Cheesemonger Bailey for an hour of fun with cheese - We’ll read books, color, and even play with our food while the grown-ups shop! A free come-and-go event for ages 3 and up.

Parents/Guardians must remain in the store while children attend Story Hour.

Wine Rep Showdown! – Round 1 Ashley vs Megan, Round 2 Travis vs Shane, Thursday September 8, 7:00pm and Thursday September 15, 7:00pm, Scardello Cheese, Dallas, Texas

Two titans face off in Cheese Stadium! They pick the wine (Sparkling, White, Two Reds!) We pick the cheese! You decide. Whose wine will reign supreme?

Cheese Basics, Tuesday, Sep 27, 2011, At Artisanal, NYC

You may know you love a particular cheese, but do you feel tongue-tied when asked to tell another person what makes it so great? Are you at a loss when talking about a fantastic cheese + wine pairing? The range of vocabulary surrounding cheese is at least as vast as that around wine, but each of us already has the vocabulary to talk about cheese and wine, using colorful and expressive - yet everyday - words.

Ask the Cheesemonger: Perfect Ripeness, Thursday, September 29, 6:30 – 8:30 pm (also at the Cheese School)

Cheesemongers spend a lot of time with cheese. Over the years they learn to recognize what’s almost ripe, what’s fabulous, and what’s seen better days. The perfect window for cheese excellence can be as short as a few days or as long as a few weeks. In this class BiRite cheese buyer Anthea Stolz [the sweetest person in the world] will take us through a vertical tasting of the same cheeses at different stages of ripeness. You may find you prefer some cheeses older, while other younger. By the end you’ll be ready to snob it up with your favorite cheesemonger.

Have some I should add to the list? I'd looooove to get some more up here. Please let me know! Email me at itsnotyouitsbrie@gmail.com