Tag Archives: cheese course

Cheese Appreciation 1 Starting April 29 at Culinarium Toronto

Food-slice off the wheel-Tad Seaborn

photo by Tad Seaborn

Cheese Education Guild is the first cheese school dedicated to cheese appreciation in Canada. It
is patterned after international wine education programs and is a registered Canadian
education institution.

Cheese Appreciation 1
Results: certificate of achievement
Prerequiste: none
This thorough introduction on the topic of cheese provides the base for future study, discussion
and tasting in Cheese Appreciation 2 & 3.

Through the study program you will learn to:
 Taste, compare, discover, and explore the world of cheese.
 Gain understanding and deepened appreciation for cheeses from every category,
country and type of milk.
 Obtain knowledge to speak confidently about cheese with customers, patrons, and
associates.
 Build a network with other experts in cheese.
 Achieve a certificate of achievement for each level you complete from your
participation, research, reading and final testing during the course.

Venue and time for Cheese Appreciation 1
Venue: Culinarium, 705 Mt. Pleasant Rd., Toronto, Ontario (east side of Mt. Pleasant Rd,
south of Eglinton Ave.)
Next class starts: Monday April 29, 2013 and runs every Monday to June 24, 2013. ( no class
on Monday May 20, 2013)
Time: 6-9pm.
Cost: $575 +HST (Includes: cheese, course material, testing & certificate.)
CA1 is a total of 24 hours, 3 hours per week for 8 weeks.
Visit us for more information and registration
www.artisancheesemarketing.com
www.cheeseeducationguild.com

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Go to Cheese School this Fall! Classes start in September.

Cheddar making tools

Wondering why there’s a rake lying in a bathtub?  Time to go to cheese school.

The Cheese Education Guild (where I took my first cheese classes) is back up and running and offering an introductory Cheese Appreciation course starting September 11, 2012 and running 8 weeks until October 30, 2012. (hey, you can give out cheese for Halloween!  With a little note that says, “Eat the rind scaredy pants!”)

I went to cheese school and look–(messy) counters full of cheese greet me every day!

My colleagues and the new owners of the school, Lisa McAlpine and Marla Krisko are both graduates of the 3 level certificate program (originally run by Kathy Guidi who created it as the first certified cheese program in Canada) and will be teaching the course.  They are excellent and experienced instructors who are also a lot of fun.

Hmmm, bloomy rind, buttery paste, ripe interior and gorgeous manicure.

You may or may not do all three levels but this first course is eye-opening and inspiring for anyone who has a love or learning and a love of cheese.  It’s a lot of fun–but you also have to study a bit….which may mean putting out a cheese board.  (hmmm, my first degree was in film which involved studying by watching movies…am I lazy?  or genius? )

Here is more info:
Time and Location:  6:30 – 9:30 p.m. at University of Toronto Faculty Club

Cost:  $575 + HST = $649.75

Contact:  info@artisancheesemarketing.com

Cheese Appreciation 1 Classes include 8 weeks (Tuesdays) of training, 3 hours per evening, course curriculum materials, tasting of 8 – 10 cheeses per class, testing, and final certificate.

These classes allow the student to discover the vast knowledge surrounding the production of cheese, its history, cultural influences and the nuances of terroir.  In addition, the student is taught how to actually taste and categorize cheese and to appreciate its subtle qualities.

Cheese Appreciation classes are casual, but extremely informative, allowing the student to relax while learning about cheese and enjoying the company of other like minded caseophiles (cheese lovers!).  Students attending these classes range from pure enthusiasts to retail and culinary students wishing to specialize in the exciting World of Cheese.

Established in 2005, the Cheese Education Guild has trained hundreds of cheese lovers, ranging from enthusiasts to food and wine professionals, and has played a significant role in encouraging the production and distribution of artisan cheese across Canada and the U.S.

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