Happy Burrata Season. If you're anything like me, you're wondering how we already made it almost halfway through July. There were signs, of course. Like, June ending, BBQ's coming and going on the 4th, sweet corn hitting the markets, and the smell of funnel cakes at state fairgrounds. But July 2016 feels like June-July-August crammed into one. It's a full force month.

On this end, one reason July was so busy was because in addition to teaching many private and public cheeses classes, I'm preparing for my August trip to Ireland where I'll be guest-lecturing a tour, then staying on for a bit solo. I'm dreaming of our cooking classes at Ballymaloe, and am arranging visits at creameries whose cheesemakers craft their wheels with seaweed. So you'll be seeing me a little less around town late July and early August.

Here's a list of where I'll be when. Check out the top class- Bubbles & Cheese, at Solano Cellars. Very excited to return to my alma matter and teach with my friend. Marin and Contra Costa cheese lovers, keep posted. Next newsletter I'll be announcing classes at new spots near you, like Cavallo Point and the Walnut Creek Recreation Center.

I hope you see you around, and may you all get your season's fill of fresh mozzarella with hierloom tomatoes!

CHEESE CLASSES BAY AREA

Bubbles & Cheese Pairing: Summer Sparkles

Tuesday, July 26th, 6:00-7:30pm, Solano Cellars

Bubbles are for celebrations, warm days, cool nights, and creamy cheeses. Join cheese book author Kirstin and sommelier Julie for a seasonal look at summer sparklings and the cheeses that love them.

Light & Bright: Cheese and White Wine

Monday, August 29th, 6:30-8:30pm, The Cheese School, San Francisco

While cheese and wine pairing is more art than science, one thing is true: white wines are significantly easier to pair with cheese than reds. Cheese expert Kirstin Jackson will lead you in a tasting of summer’s most thirst-quenching white wines...

Cheesemaking: Camembert!

Sunday, September 4th, 11:00-2:00pm, The Cheese School, San Francisco

Your ovalini are moist and perfectly round. Your chevre is fluffy and tangy. Now you’re ready for your next challenge: Camembert. In this class, you’ll learn how to make the French classic (with a twist) from author Kirstin Jackson. Kirstin will lead you in inoculating fresh milk, recognizing when the curd has set, then layering the curd in the form. Over the next month you’ll take your little cheese home and watch it grow fluffy and white as you care for it. We’ll keep in touch via Facebook to see how our camembert ripen! As a friendly reminder, these public cheese classes fill up fast. If they're listed but sold out, ask about a waiting list- sometimes spots open up. If you want a customized cheese making or cheese & wine pairing class for your next party or team-building, you don't have to wait for dates to open for public classes. Email me at kirstin@itsnotyouitsbrie.com for more information .