It’s not too soon to register for the 3rd Annual Cheese Mastery Class!

Love cheese?  So do we!

Join Daphne Zepos and cheese specialists from Zingerman’s Delicatessen and Zingerman’s Creamery in Ann Arbor for two full days 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, starting at the legendary Zingerman’s Deli, moving to Zingerman’s Roadhouse for food and beverage pairings, and of course, tour 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 Third Annual Cheese Mastery Class will be Monday, June 13 – Tuesday, June 14, 2011.  Registration is open and attendance will be limited to 19 students.  The class fee of $1,200  includes tuition, all class materials, product samples, lunch and breakfast on Monday and Tuesday.  There will be an optional Sunday night cheese dinner at Zingerman’s Roadhouse Sunday, June 12; ask for details when you call to register!

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

1. Name key developments in the history of cheesemaking.
2. Describe a variety of ways to classify cheese including texture, country of origin, milk type and production volume.
3. Explain the basics of cheesemaking and the key factors that impact a cheesemaker’s success.
4. Take a professional approach to tasting, describing and evaluating cheese.
5. Select cheeses that complement various accompaniments, including beers and wines.
6. Better cut, wrap and display cheese for retail sale.
7. Select an appropriate combination of cheeses for a restaurant cheese plate.
8. Develop a network of peers and information resources to help get past roadblocks.