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World Cheese Tour 2019


Join me for an evening of artisan cheese and fine wine when the World Cheese Tour resumes for the eighth year. Kitchen Collective, the stunning private club in Napa, will be our host for all of these tastings, each one devoted to a different theme.

I’m an award-winning food writer, publisher of the Planet Cheese blog and author of three books on cheese, and I want to introduce you to some of the cheeses I love best. Over nine evenings, you'll sample exceptional wheels from France, Italy, Spain, Great Britain and all across the U.S.— accompanied by fine wines from California and beyond. Come once if you like...choose a three-class series…or take advantage of the generous Grand Tour discount.

We’ll gather for an aperitif and hors d’oeuvre before class in Kitchen Collective’s spacious atrium, then sit down for our tasting. I’ll guide you through the selections and help you boost your cheese IQ. You’ll be a more knowledgeable consumer and a smarter cheese shopper when you leave.

This year’s highlights: Best American Newcomers in March, showcasing superb cheeses that didn’t exist five years ago; Great Buys at the Cheese Counter in May, a first for the World Cheese Tour; and Mountain Cheeses from Europe in October, spotlighting beauties from the Alps, the Pyrenees and beyond.

During these lively and informal sessions, you'll sample a variety of cheese styles and hone your tasting skills. I'll also share tips on how to select, store and serve cheese. World-class cheeses—different every time. Treat a friend. Bring a date. Or purchase classes as a gift. Taken my classes before? Welcome back! You’ll meet many new cheeses this year.


“Janet's classes are very informative, relaxed, fun and delicious. I highly recommend them for both novice and professional.”
Cindy Pawlcyn

“Thanks for a very enlightening and entertaining series. I was a complete cheese novice when I enrolled, and now I have a much better understanding and fascination with the wide world of cheese. All thanks to you.”
Ron Lee/Mumm Napa

"I have taken almost 30 classes at the Cheese School of San Francisco, and if I had to pick one instructor who I felt was the best of the best, it would be Janet Fletcher."
Michael R. Moyle


Classes are 5:30 p.m. to 7:30 p.m. Class size is limited and reservations are required. Click on the desired dates below to reserve your place.

  • Single class: $80

  • Mini Tour (three classes of your choice): $225

  • Grand Tour (all nine classes): $630

Kitchen Collective members receive a 10% discount on single classes. Contact gloria@kcnapa.com for the discount code to use at checkout.

Tuesday, March 5

Best American Newcomers
Taste some of the most impressive new wheels from coast to coast. The hits just keep on coming from America’s artisan cheesemakers, and I’ll share my favorites from the new crop.
Reserve

Tuesday, April 2

Us Versus Them
How does the best American Cheddar compare to its British counterpart, or the best American Gouda compare to the best from Holland? We’ll taste our cheeses in pairs tonight, side by side. You be the judge!
Reserve

Tuesday, May 7

Great Buys at the Cheese Counter
Get the most for your money with this evening’s well-priced selections, all astonishingly good values. Imported and domestic, these beauties will impress you with their price-quality ratio. Because we’re saving on the cheese, we’ll splurge a bit on the wine.
Reserve

Tuesday, June 4

Sheep’s Milk Cheese Extravaganza
Dive into the world of sheep cheese, both fresh and aged, from near and far. Discover why so many cheesemakers dream of working with this exceptionally rich milk. It’s the foundation of some of Europe’s most beloved cheeses, from Tuscan pecorino to Spanish Manchego to the nutty French Basque wheels. Now America’s sheep dairies, once practically non-existent, are inspiring some fabulous new domestic wheels.
Reserve

Tuesday, July 9

Homage to Fromage
Taste timeless French classics and exciting new creations from the country that invented the cheese course. We’ll “travel” from Normandy to the Auvergne to Provence, and we’ll venture off the beaten path so you’ll meet some regional cheeses that even many French people don’t know.
Reserve

Tuesday, August 6

Seven Beers for Seven Cheeses
Find the perfect cheeses for the craft brews you love. Or vice versa. IPAs, porters, Belgian ales, wheat beers: they all have their cheesy soul mates. You’ll be a cheese-and-beer pairing whiz after this tasting, whether you start with the cheese or start with the brew.
Reserve

Tuesday, September 10

Blue-Ribbon Winners from the American Cheese Society
Taste the cheeses that floated to the top at the annual American Cheese Society competition. I’ll be attending the annual conference in late July and will be scouting out seven category winners to present to you—including (if possible) the Best of Show. This popular class is your opportunity to discover what the experts consider the epitome of American cheesemaking.
Reserve

Tuesday, October 15

Mountain Cheeses from Europe
Mountain air and lush pasture produce fantastic milk. Taste cheeses with altitude tonight from the Alps, the Pyrenees and beyond. Many are raw-milk cheeses made in the most traditional way.
Reserve

Tuesday, November 12

Bubblemania!
We’ll pop the cork on sparkling wines in a range of styles this evening, then sample them with cheeses that love that effervescence. Get ideas for holiday entertaining and discover why sparkling wine is among the most versatile and successful choices for cheese.
Reserve

Mini Tour

Three Classes of Your Choice
Reserve

Grand Tour

All Nine Classes
Reserve

Gift Certificate

Reserve  

Cancellation policy: With two weeks notice, you may transfer your reservation to another World Cheese Tour class if space is available. Within two weeks of class, reservations are non-refundable but you may send a friend in your place. If Janet Fletcher must cancel a class, students will have the option of receiving a refund or applying any fees paid to a future class.

Please check my Events page for other upcoming classes and appearances. To inquire about a custom cheese class for a group of any size, please contact me by e-mail at ContactJanet.