October 10, 2006

The Big Cheese

The Cheese School of San Francisco Opens

Now, class, please define the difference between St. Agur, Roquefort, and Charolais. For extra credit, please pair with the appropriate wine. No cheating.

Who knew homework could be so delicious?

Sara Vivenzio, the cheese buyer for Cheese Plus gourmet shop in Russian Hill, is now enrolling students at the Cheese School of San Francisco. Taught by a roster of experts, classes are geared toward amateurs and industry professionals alike.

Fledgling cheese connoisseurs can brush up on the basics with Cheese 101, comprising four courses: a Basic Cheese Primer, Cheese Selection Service and Storage, Cheese and Wine Pairing, and The Art of the Cheese Tray. Dairy daredevils can investigate Extreme Cheese or experiment with Fondue.

Or check out one of the more casual drop-in nights: sip wine with fellow fromage fans, ask the expert host curd-related questions, and consult the school’s growing library.

And hey, with this kind of curriculum, you might even be tempted to pull an all-nighter.

The Cheese School of San Francisco, 1555 Pacific Avenue, between Polk and Larkin Streets, second floor (415-346-7530 or cheeseschoolsf.com).