Just in case you’ve been aching to brush up on your mixed or Buffalo milk cheeses or have been wishing you could learn about the simple art of Italian cheese and wine pairing by tasting eight cheeses and five-plus wines in two hours, here’s a little something that might entice- a course about Italian cheese and the wines that adore them, this upcoming Thursday, in Berkeley.
The write-up and some hints of the cheeses to come are below, and I would love to see you there. I’ll be your teacher. Reservations required.
“Like peanut butter and chocolate, garlic and anchovies and whiskey and hangovers, Italian cheese and wine were born to be together. From Piedmont to Puglia, Italian regions focus on these traditional styles of cheese and winemaking that make the most of their area’s bounty, and in this class, you’ll learn of their glories in an informative and delicious manner.
Join Kirstin Jackson, Solano Cellars cheese instructor and author of the cheese website ItsNotYouItsBrie.com to learn the essentials of wine and cheese harmony by tasting through Italian regional cheeses and the wines that love them.
Class attendance is limited to 23. ”
Just some of the cheeses that will be featured:
Gioia Burrata
Caseificio Dell’Alta Langa La Tur
Toma Piemontese
Quadrilello di Buffala
Second post of Kitchen Curds coming next week, written by “It’s Not You, it’s Brie” group and goat photographer, Molly.
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Wish I could attend, it sounds fabulous!