World Cheese Tour 2018
Join me for an evening of artisan cheese and fine wine when the World Cheese Tour resumes for the eighth year. Trefethen Family Vineyards 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 six evenings, you'll sample exceptional wheels from France, Italy, Spain, Great Britain and all across the U.S.— accompanied by the acclaimed wines of Trefethen Family Vineyards. Come once if you like...or take advantage of the Grand Tour discount.
Painstakingly restored after the Napa earthquake, Trefethen’s historic wooden winery is now more beautiful than ever, with a spacious new tasting room that overlooks the vineyards. We’ll gather for an aperitif and hors d’oeuvre before class, 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 Newcomers in April, showcasing superb cheeses that didn’t exist five years ago; Cheese Meets Chardonnay in May, a first for the World Cheese Tour, with Trefethen promising to open some prized older vintages; and Taste the Nation in July, highlighting seven world-class cheeses from seven states.
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.
"Your cheese tasting/seminar was absolutely over the top! Everyone loved you and your presentation. You offered us great tips on how to serve and enjoy cheese and the assortment was perfect."
Nancy Andrus Duckhorn
“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: $70 / Grand Tour (all 6 classes): $ 375
Thursday, April 19
Best Newcomers SOLD OUT
Meet some impressive American cheeses that didn't exist five years ago--all of them destined for glory.
Thursday, May 17
Cheese Meets Chardonnay SOLD OUT
White wine with cheese? Absolutely! Discover cheeses that flatter the acclaimed Trefethen Family Vineyards Chardonnays, including some prized older vintages. WAIT LIST: Contact me at firstname.lastname@example.org.
Thursday, June 21
Italianissimo! SOLD OUT
From the Italian Alps to Sicily's sheep farms, Italy is cheese country. Taste new small-production cheeses and superior versions of some classics. WAIT LIST: Contact me at email@example.com.
Taste the Nation
We'll sample world-class cheeses from seven states on this virtual road trip. Vermont, Missouri, Georgia, Indiana, Oregon...who knows where we'll go?
Blended Beauties: Cow, Goat, Sheep
Blending cow, goat and sheep milk is one way to add complexity. Taste stellar examples of two-milk and three-milk cheeses from the U.S. and beyond.
Blue-Ribbon Winners from the American Cheese Society
Discover what the experts consider the epitome of American cheesemaking.
All Six Classes SOLD OUT!
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.