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Michael Landis

Michael Landis conducts cheese seminars around the United States, Canada and the United Kingdom, along with pairings of wine, beer and chocolates with Artisan cheeses. Michael has been teaching at the Aprons Cooking Schools since 2001 and thoroughly enjoys working with the Aprons Chefs!

Michael is one of the first to become an American Cheese Society Certified Cheese Professional in 2012, one of the highest obtainable professional certifications that one can earn in the cheese industry and in 2013 he earned the title of CCP Trainer. In 2011, he was inducted into the Guilde Internationale des Fromagers in Washington, DC for his passion for sharing and educating the world of cheeses. Since 2010, Michael has participated as a World Cheese Judge at the World Cheese Awards, Global Cheese Awards, Good Foods Awards and the International Cheese Awards. Michael has conducted beer, wine, food and cheese pairing seminars at the Great American Beer Festival, American Cheese Society Conferences, Craft Brewers Conference, the California Artisan Cheese Festival and many others over the past few years. He is also a Judge at the Cheesemongers Invitational in New York City that brings together the best Cheesemongers from around the World to compete to be the best Cheesemonger in the world.

Most recently, Michael joined the world’s most talented chefs, culinary influencers and wine and spirit experts at The Ritz-Carlton, Grand Cayman for the 11th annual Cayman Cookout. The event, hosted by acclaimed chef Eric Ripert, was an interactive celebration and offering an exciting agenda featuring José Andrés, Emeril Lagasse and other world renowned chefs, where Michael conducted 4 educational pairing events throughout the event. He is regularly featured on CBS morning shows and also an award winning brewer, winning a Gold Medal at the Great American Beer Festival for a Collaborative Black Lager with Six Ten Brewing, Mischievous Black Lager, along with several other beers for a total of 4 medals.

American Cheese Society
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There are no classes scheduled.

Upcoming Classes

Saturday, December 07

Tampa

Pairing Topics

Wine, Cheese & Dinner - Paired Right with Certified Cheese Pro Michael Landis
6:30 PM
$50 per seat
  • Shared Table Plate - Artisan Cheese Board paired with Riondo Sparkling RoséCracked Pepper Alouette Garlic Herb Steak Crostini paired with Federalist Red BlendWedge Salad with Point Reyes Original Blue Dressing paired with Federalist ChardonnayTillamook Cheddar Sage Chicken Meatballs with Beemster Broccoli Bake Emmi Le Gruyere-Thyme Potato Stacks paired with Rutherford Hill MerlotBaked President Brie with Shaved Prosciutto, Fig Honey Jam paired with Federalist Bourbon Barrel Red Blend
Instructor: Michael Landis 

Registration Closed

Registration may still be possible by contacting the Tampa Cooking School directly at (813) 926-4465.

Friday, December 13

Jacksonville

Pairing Topics

Wine, Cheese & Dinner - Paired Right with Certified Cheese Pro Michael Landis
6:30 PM
$50 per seat
  • Shared Table Plate - Artisan Cheese Board paired with Riondo Sparkling RoséCracked Pepper Alouette Garlic Herb Steak Crostini paired with Federalist Red BlendWedge Salad with Point Reyes Original Blue Dressing paired with Federalist ChardonnayTillamook Cheddar Sage Chicken Meatballs with Beemster Broccoli Bake Emmi Le Gruyere-Thyme Potato Stacks paired with Rutherford Hill MerlotBaked President Brie with Shaved Prosciutto, Fig Honey Jam paired with Federalist Bourbon Barrel Red Blend
Instructor: Michael Landis 

Saturday, December 14

Tallahassee

Pairing Topics

Wine, Cheese & Dinner - Paired Right with Certified Cheese Pro Michael Landis
6:30 PM
$50 per seat
  • Shared Table Plate - Artisan Cheese Board paired with Riondo Sparkling RoséCracked Pepper Alouette Garlic Herb Steak Crostini paired with Federalist Red BlendWedge Salad with Point Reyes Original Blue Dressing paired with Federalist ChardonnayTillamook Cheddar Sage Chicken Meatballs with Beemster Broccoli Bake Emmi Le Gruyere-Thyme Potato Stacks paired with Rutherford Hill MerlotBaked President Brie with Shaved Prosciutto, Fig Honey Jam paired with Federalist Bourbon Barrel Red Blend
Instructor: Michael Landis 

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