We’re very sorry to announce that the 4th Annual Cheese Mastery Class, originally scheduled for June 2012, has been cancelled. Our next annual Cheese Mastery session will be in 2013.

Please email zingtrainzingermanscom if you would like us to contact you when we have scheduled the 2013 session.

Hear what past participants have to say about Zingerman’s Annual Cheese Mastery Class!

“After we attended the Cheese Mastery Class last year, sales are up and our fresh mozzarella program is doing well.  The greatest value in my eyes was seeing our staff trying and learning new things and bringing that knowledge back to their peers and customers.” -Leah Caplan, Chief Food Officer, Metcalfe’s Market

“Spending three days learning about cheese and the food business is not only my idea of a vacation, but a great way to inspire my own business.” -Tim Dinan, Attorney & Cheese Enthusiast, Dinan & Associates

“The Cheese Mastery Class was by far the most meaningful continuing education course I have participated in over the past 10 years.” -Claire Kelley-Bjorkholm, Whole Foods Market

Come to Ann Arbor for the 4th Annual Cheese Mastery Class!

Join Daphne Zepos and cheese specialists from Zingerman’s Delicatessen and Zingerman’s Creamery in Ann Arbor for three days of intensive cheese education including the history and techniques of cheesemaking, milk types and cheese classification, affinage, regional specialties and variations, flavor profiles, food and beverage pairings, proper care and handling of cheese, service and presentation, and even more!

Students will spend time in several Zingerman’s locations, including the legendary Zingerman’s Deli, our full-service American restaurant, Zingerman’s Roadhouse, for food and beverage pairings, and of course, Zingerman’s Creamery to observe cheesemaker John Loomis in action making our award-winning fresh and aged cheeses.

Daphne is a veteran instructor who has previously taught ‘Master Class’ programs at Artisanal Premium Cheese Center in New York City and at The Cheese School in San Francisco.  Notes Zingerman’s co-founder Ari Weinzweig, “Over the years Daphne has developed herself into one of the world’s best-trained, most passionate, advocates for artisan cheese.  While the course is designed for professional cheese lovers it’s equally great for amateur, but passionate, cheese lovers—sort of what Tiger fantasy camp does for really passionate baseball fans.”  Former student Stephanie Baker adds, “She gives you the big picture in a way that no other cheese expert can—her course content is both practical and imaginative, synthesizing the approaches of a scientist, detective, storyteller, poet, and monger.”

The Fourth Annual Cheese Mastery Class will be Monday, June 11 – Wednesday, June 13, 2012.  Registration is open and attendance will be limited to 20 students.  The class fee of $1,250  includes tuition, all class materials, product samples, and lunch and breakfast on Monday and Tuesday, and breakfast on Wednesday.  Consider signing up for the optional Mozzarella Making Class at Zingerman’s Creamery on Monday (6:30-9:00 pm; $45/participant) when you register!

By the end of this Mastery Class, participants will be able to:

1. Take a professional approach to tasting, describing and evaluating cheese.
2. Improve their product selection and merchandising by classifying cheese according to milk type, flavor and cheese families.
3. Increase sales by using a wide range of adjectives to describe the flavor, texture and uniqueness of each cheese.
4. Explain the basics of cheesemaking.
5. Better cut, wrap and display cheese for retail sale.
6. Minimize waste through a variety of procedures including improved cutting, handling and storage.
7. Select an appropriate combination of cheese for a restaurant cheese plate.
8. Put together a series of cheese and beverage tastings, such as cheese and wine or cheese and beer.
9. Name key developments in the history of cheese.
10. Develop a network of peers and information resources to help get past roadblocks.