The best moments of Jaimie Casey's life have happened over cheese.
She fondly remembers the days she spent at an artisanal cheese store in San Francisco, where more than 500 cheeses were offered for sampling. And the California Culinary Academy graduate vividly recalls the afternoon she introduced a new customer to Humboldt Fog, and the day that man asked her to marry him.
So the decision to open a cheese school in Palo Alto came naturally.
"Cheese has always been my passion," says Casey. "So I finally decided to take the big leap into bringing that passion to others."
The new venture is inspired by the San Francisco School of Cheese, the first of its kind, which Sara Vivenzio founded in 2006 with a team that included Casey and other leading cheese experts. The Palo Alto institute will operate out of the Village Cheese House, with classes ranging from American cheeses to proper selection and storage of fine cheeses.
"The classes are intended to be approachable and appropriate for the economic times," says Casey.
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