It's Not You It's Brie

Cheese Blog


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Cheese Class Fever

Cheeseplate After a gastronomically enlightening and waist-band expanding cheese and wine trip to France, about which I will write about on future blog posts, I am back and in prime cheese (and wine) class teaching form. Or at least, I am refreshed and my schedule is packed with classes that I am super excited about. And in case any of you were wondering, I DID make it through the volcanic ash that halted European air travel in time to teach a class at the San Francisco Cheese School scheduled just 2 days after planes were relased from Paris! Merci, Diex du fromage!


French Wine & Cheese: Le Duo Dynamique

May 8, 2:00 pm (Saturday), Solano Cellars, Alabany, CA

Feeling revived and fromagical after returning from a wine and cheese-themed trip to France, Solano Cellars wine bar manager, "It's Not You, it's Brie" blog author, and San Francisco Cheese School instructor Kirstin Jackson will teach a class covering the regional specialties of the nation that makes more cheese (in spirit) than America serves Big Macs. After sitting through an hour long slide-slow detailing Kirstin's trip to the Eiffel tower, students will be guided through a tasting of eight cheeses that demonstrate France's cheese excellence and dairy range. The cheeses will be paired to regional wines that love them. Eight cheeses, five wines, and a slide show? Sign up soon! The class is limited to 22 students and will fill up fast.

1580 Solano Ave, Berkeley, CA 94707, call 510.525.9463 for reservations

Mooooving Beyond the Cow: Artisanal Goat and Sheep's Cheese

May 18, 7:00 pm – 8pm (Tuesday) 18 Reasons, San Francisco, CA

In a land where more people grow up snacking on more Velveeta than chevre, spicy and lively goat and sheep's milk cheeses don't get the love they deserve. This class will explain the many differences between milks, introduce eight favorites with accoutrements to match, and help you to make room in your cheese cave for our cloven-hoof friends. Note: No wine or other flavored beverages will be served so that your palate can focus on the cheeses to the fullest extent. A dynamic world beyond cow's milk cheeses awaits your cheese plate!

Wine 101 Spring Session: 3-Part Series (Wine Focus Only)

Three Wednesday nights, May at 6:30pm, Solano Cellars

Be transformed from wine-weak to wine-geek and never drink mindlessly again! Solano Cellars instructors Jason Lefler and Kirstin Jackson create a fun atmosphere, focusing on the fundamentals of wine appreciation while debunking snobbish misconceptions and marketing myths to bring the adventure of wine to normal people. An excellent introduction to the diverse and rewarding world of small-production wine.

Class 1: WTF is Wine, Anyway? Weds, May 5th

The Tasting Ritual/The Mechanics of Appreciation –) – Scents and Flavors, -  Acid, Tannin, Oak, Etc – What and Why?

Class 2: Regional Wine Styles to Know and Why- Weds, May 12th

Old to New World Wine – The Foundation of Global Wine Styles – Italy, France Spain & Beyond

Class 3:  Advanced Techniques- Weds, May 19th

Blind Tasting– Food and Wine Pairing - Adventurous Drinking -– Navigating the Wine List

1580 Solano Ave, Berkeley, CA 94707, call 510.525.9463 for reservations, $50 each or $140 for all three.

Also, keep an eye out for the San Francisco Cheese School's spring/summer schedule. I'll be teaching a wine and cheese basics pairing class there and another focusing on cheese and rosé (gotta love the pink). Plus, the school is packed with amazing teachers who like to talk about wonderful things like Comté and bourbon.

Lastly, what would YOU like to learn about in a cheese or cheese and wine class? I love hearing your suggestions and would love to address your interests.