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American Cheese and Wine with Laura Werlin

American Cheese and Wine with Laura Werlin

Thinking bright orange or shrink-wrapped in plastic? You’re in for a delicious surprise. Cheeses made right here in America have come a long way in recent years. The Cheese School is pleased to welcome San Francisco’s very own Laura Werlin – renowned author of ‘Cheese Essentials’ and other great cheese books – as she leads this class in sampling...

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Thinking bright orange or shrink-wrapped in plastic? You’re in for a delicious surprise. Cheeses made right here in America have come a long way in recent years. The Cheese School is pleased to welcome San Francisco’s very own Laura Werlin – renowned author of ‘Cheese Essentials’ and other great cheese books – as she leads this class in sampling, discussing, and exploring the stories behind a selection of world-class American cheeses, perfectly matched with American wines.

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When

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Type

  • Class / Group Sessions

Skill level

All difficulty levels

Ages

All ages

Where

San Francisco, CA

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Tags

cheese making

Price: $60.00

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Notes:

$60 per person

The teachers

Laura Werlin is recognized as one of the country's foremost authorities on American cheese. She has written two aw...

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Laura Werlin is recognized as one of the country's foremost authorities on American cheese. She has written two award-winning books on the subject, a book on everybody's favorite cheese sandwich called Great Grilled Cheese (Stewart, Tabori & Chang), and she has just released her fourth cheese book, Laura Werlin's Cheese Essentials (Stewart, Tabori & Chang, 2007).

In this latest book, Werlin's goal is to take away the intimidation factor that cheese shoppers often feel when they are faced with the dizzying array of cheeses now available. In Laura Werlin's Cheese Essentials, Werlin takes readers step by step through her easy-to-follow explanations of the eight styles of cheese. Understanding these, Werlin believes, is the key to being able to buy, order, and use cheese with confidence.

Laura considers herself an ambassador for American cheese and hopes that by spreading the word about the cheeses made in this country that cheese lovers here and everywhere will develop a deeper appreciation for these cheeses as well as for the cheesemakers who work so hard to make them.

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Offered through

The Cheese School of San Francisco

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