Cheese Classes, Writing & More to Come

Next week, I tell you, there will be writing. Real writing. Not just these words promising more words.

What’s been keeping me from posting besides that cheese monkey on my back tightening his grip on the reigns, one centimeter at a time, you ask?

Well, I’ve been working full-time, personal cheffing for two fabulous friends of mine, writing an Edible East Bay article- a holiday wine pairing guide w/recipes (butternut sqaush,frisée salad with tarragon, pecans and manouri cheese & pork loin stuffed w/turkey sausage, chard and harvarti), just finished teaching a Wine and Cheese Pairing 101 class at Solano Cellars, making a video about cheese and kittens (see below), putting together the “It’s Not You, it’s Brie” cheese club, and am “working” on a book proposal. Or I’ve been thinking about last one anyhow.

Also, want to help me win a cheese trip? Vote for me! I made a video that admittedly became not half as sexy once it uploaded to youtube (hello, digital and sound warping, nice to meet you) to compete for an Oregon Cusinternship that would allow me to play at Rogue River Creamery and Lilie Belle Farms for a week. More rating & votes = the more likely I am to win! I want that. Rating the video only requires one to log in to youtube (takes about 20 seconds) to click on the stars. Thank you, thank you!

Posts to come:

Next post: Queso Fresco, deconstructed, with queso fresco, duck confit tomato salad recipe.

I’m also happy to announce that “It’s Not You, it’s Brie” will shortly be doing a joint Gouda ice cream post with Plinio Sandalio, pastry chef of Gravitas. Check out those seasonal desserts, oh my god. That’s right. Chills down the desert spine!

Upcoming class:

Cheese and Wine Pairing at the San Francisco Cheese School, Oct 22nd.

The featured photo was taken by guest Stephanie Stiavetti. It was the cheese plate for an Italian Cheese and Wine class I taught at Solano Cellars. The cheeses: clockwise from noon, La Tur, Toma Piemontese, Panteleo, Pecorino Folgie di Nocce, Parmigiano Reggiano, Quadrello di Bufala, Gorgonzola Dolce Organica, and the center goodness, Gioia Burrata.