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Learning about cheese? Assana's having a mental orgasm! And the class does not disappoint. Derek & Leslie join us for this evening of cheese education at Cheese School of San Francisco. Tasty Acme bread, dried cherries, apricot preserve, the most wonderful plum and walnut log and roasted walnuts accompany the twelve cheeses, one from each category.

Thanx Cheese School of San Francisco! We had a great time, and looking forward to seeing you again.

The cheeses, starting at 12 o'clock:

  1. Fresh Ricotta
    Bellwether Farm - Valley Ford, CA
    Pasteurized sheep's
  2. Mild & Buttery Creamy Havarti
    Denmark's Finest - Denmark
    Pasteurized cow's milk
  3. Alpine Compté
    Jura/Franche-Comté, France
    Raw cow's milk
  4. Grana/Aged Parmigiano-Reggiano
    Emilia-Romagna, Italy
    Raw cow's milk
  5. Cheddar 2-Year Cheddar
    Grafton Village - Grafton, Vermont
    Raw cow's milk
  6. Triple Crème Brillat-Savarin
    Burgundy, France
    Pasteurized cow's milk
  7. Bloomy Rind Fromage de Meaux
    Ile-de-France, France
    Pasteurized cow's milk
  8. Goat's Milk (Chèvre) Selles-sur-Cher
    Centre, France
    Pasteurized goat's milk
  9. Sheep's Milk Abbaye de Belloc
    Pyrénées, France
    Pasteurized sheep's milk
  10. Washed Rind Munster d'Alsace
    Alsace, France
    Pasteurized cow's milk
  11. Spiced Cotswold
    Gloucestershire, England
    Pasteurized cow's milk
  12. Blue Roquefort
    Midi-Pyrénées, France
    Raw sheep's milk

The syllabus
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