Well my friends I don't know if you can hear the jingle bells ringing from where you sit, but from my desk the morning after teaching a burrata class in Vallejo, and hours before teaching a mozzarella class in San Francisco, they're chiming loud and clear. Turkey's been basted and eaten, the first Christmas tree appeared on Instagram, and menorahs are being dusted off. Meaning, it's offically Cheese Season.

Otherwise known as "The Holidays," by some, Cheese Season is the time from Thanksgiving (or the week before, if you count turkey day cheese plates) to the end of Hanukah when cheese educators and mongers can be found at the end of the night either: exhausted, in a bubble bath with a glass of wine, or, tired and nursing a negroni or pint with their fellow mongers in a club. Booze is almost always involved at the end of a Cheese Season night. I teach 3 to 10 times the amount of classes in a month, mongers sell 300-700% the amount of cheese they normally do, and, quite frankly, it's just hard keeping up with eating the amount of cheese released in winter (hello Rush Creek!) that one needs to as a professional. Whew.

All in all, Cheese Season is awesome. And... a little tiring (come on and rain, California, Kirstin needs more bubble baths).

With all this in mind, here are some public holiday events. December and the beginning of January are packed and there is more to come. I'm also happy to announce that this January I will be teaching my first class at The Fork- at Point Reyes's Creamery, and will be using the same milk to make our fresh cheeses as they do to make Bay Blue. Yessss.

Lastly, In celebration of the season and to encourage early gifty thoughts and bookings, I'm offering my blog readers an early-bird discount for the holidays as a way of saying thank you for your support.

Reserve a class by December 10th (the class itself can be before or after December) and I'll offer a $50 discount on any of my private cheesemaking, or cheese and wine classes in your home. Email for my class topic sheets and prices to learn more. Gift certificates are also available.

And now.... Public Cheese Classes!

Holiday Cheesemaking: Chevre, Truffles & Cheeseballs!

Thursday, Dec 8th, 6:00-9:30pm, San Francisco, 18 Reasons

Want to make your very own extraordinarily fresh cheese for the holiday table? We do! And luckily we have author and instructor Kirstin Jackson to show us how. In this hands-on class, we’ll learn to prepare a fresh chevre, goat cheese truffles, and an old-school, supremely festive cheeseball!

Taste the Cheese Club: Winter Fair at Solano Cellars

Saturday, Dec 10th, 2:00-4:00pm, Albany, Solano Cellars Wine Shop & Bar

To celebrate this holiday season and all the tastiness it offers, we’ll be popping bottles and slicing cheese. Come by to taste the special selection wines, our world-famous holiday case, our craft beer club (just as fabulous, almost as famous), and sample Kirstin’s even more famous and delicious cheese club. For those feeling gifty or for those just feeling like sampling the goods before taking them to a party. Complimentary, drop-in.

Cheesemaking: Washed Rind Cheese

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

You may not have thought a luscious, pungent washed rind cheese could come from your own home kitchen, but it can, and home-cheesemaking enthusiast Kirstin Jackson will show you the whey from fresh milk to stinky deliciousness.

Rich Reds and Cheese

Tuesday, Dec 20th, 6:30-8:30pm, San Francisco, The Cheese School 

On a winter’s night it feels so right to find warmth and comfort in sipping on the dark, rich wines that take the nip off winter’s chill. Yet bold red wines can make a cheese pairing go so wrong. In this class you’ll pair these sumptuous wines with seasonal cheeses and learn the guiding principles of pairing with big flavors.

Artisan Home Cheese Making & Cultured Dairy at Point Reyes Dairy

Friday, Jan 13th, 6:00-9:30pm, Point Reyes, The Fork Kitchen

At The Fork, we specialize in farm-to-table, which is why all of our classes always include a tour of the farm. You’ll learn our history, meet our cows, understand our commitment to sustainability and see how we create our farmstead cheeses – all right here on the Giacomini Dairy. Inside The Fork kitchen, you will receive a hands-on education in fresh cheese making from Instructor Kirstin Jackson. Kirstin will first give an overview of the fundamental process of cheesemaking and then you’ll taste, sample and discuss the styles and flavors of different fresh cheeses.