Esteemed Bay Area journalist Janet Fletcher, author of Cheese & Wine, Cheese & Beer and the Planet Cheese blog, is offering a series of fantastic classes surveying the world of fine cheese at Silverado Cooking School, Napa Valley’s culinary showplace, once a month through October, 2017.
Classes begin with a half-hour reception, followed by a sit-down cheese tasting. Each class features a unique theme and appropriate wines (beer class excepted).
The remaining schedule for Janet Fletcher’s World Cheese Tour at Silverado Cooking School (which started in Feb) is as follows:
April 3 Raw-Milk Cheese Showcase – Celebrate traditional methods in this tasting devoted to cheeses made with unpasteurized milk.
May 8 Us Versus Them – Can the finest American Brie stand up to the French? It’s U.S. versus Europe tonight. You be the judge!
June 12 Sheep’s Milk Cheeses from Near and Far – For a cheesemaker, sheep’s milk is the dream ingredient. Taste fresh and aged wheels from Europe and the U.S., where sheep cheeses are an exciting trend.
July 10 United States of Cheese – Take your taste buds on a seven-state tour. We’ll venture east of the Rockies, west of the Rockies and south of the Mason-Dixon Line.
August 14 Cheese Meets Beer — From hoppy IPAs to malty doppelbocks, the world’s great beers with the right cheese can be a peak experience.
Sept 11 American Cheese Society Blue-Ribbon Winners – Here’s your opportunity to taste what the experts consider the epitome of American cheesemaking.
October 9 New & Notable from Europe – An evening devoted to great cheeses that didn’t exist a decade ago. Meet the next big stars!
When: Monday evenings monthly
5:30 p.m. – 7:30 p.m.
Price: $70 per class
Where: Silverado Cooking School
1552 Silverado Trail
Napa, CA 94559
Reservations: Reservations required
www.janetfletcher.com/cheeseclasses/
Or call 707-265-0404
Janet is a rock star in the international artisan cheese world. This passionate professional lives, cooks, gardens and writes at home on a quiet street in Napa Valley. She develops and test recipes for cookbooks and magazine features; evaluate cheeses for her classes and columns and prepares dinner nightly with her winemaker husband. In her garden—a terraced landscape of roses, fruit trees and raised vegetable beds— Janet finds inspiration for daily cooking and an antidote to deadline stress.
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