Urban Winemakers & Camembert Babes: November & December Bay Area Cheese Classes up!
It's official, I now live in the peninsula! If you're a newsletter reader and noticed that your email-box was a little less cheese-full in September, or a blog reader and thought I fell down a rabbit hole, you were correct. It takes a lot of concentration after moving, you know, to figure out where to best station the cheese cave (wine fridge) and stainless-steel creamery pots. But now that my cave is stashed, I know where to buy the best cream-line milk to test brie recipes in here Redwood City, and I've planted a few deer-restistant plants on my patio (where they like to hang out one-to-three nights a week), it's back to business. The Bay Area cheese class fans have needs.
I'm amping up Bay Area cheese classes again.
Though October's mainly full with private events, you'll find a list of public classes for November and December below. Consider reserving early, my Bay Area cheese classes fill up especially fast in autumn and winter. I hope to see around! Also, it's true. Also, October is American Cheese Month. More about this glorious month on my blog soon. In the meantime, go celebrate by eating cheese from your favorite domestic producer.
Happy American Cheese Month!
November & December Bay Area Cheese Classes & Events
Nov 12th, Sunday 2:00-6:00pm, San Francisco, Feastly
Join 7 cutting-edge San Francisco wineries for an evening and taste exclusive small-production wines with the winemakers. This event will feature Prima Materia, Harrington Wines,Tessier Winery, Sandler Wine Co/August West, Betwixt Wines, and several others. From Chardonnay and Grenache to Pinot Noir and Zinfandel, this will be a tasting to remember. Cheese expert and author of "It's Not You, It's Brie" Kirstin Jackson will be providing special cheese plates that are included in the ticket price.
November 19th, Sunday 11:00-2:00pm, San Francisco, The Cheese School
Mozzarella on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella. In this class, your instructor will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.
November 21st, Sunday 6:30-8:30pm, San Francisco, Feastly
If you’ve ever had a pairing bomb, you know that cheese & wine can be a difficult duo! In this class, "It's Not You, It's Brie" cheesemaking teacher and cheese wine expert Kirstin Jackson will teach you how to harmoniously enjoy the two together without fear. You'll learn basic rules, tricks, classic combos, and surprise pairings to help you master any wine and cheese party in time for the holidays.
November 28th, Sunday 6:30-8:30pm, San Francisco, The Cheese School
When the weather turns cold, our taste in cheese and wine turns toward the richer, creamier, and bolder...how else are we going to survive the winter? Writer and wine maven Kirstin Jackson will lead you through a tasting of creamy white wines, rich reds and the cheeses that beg for bold.
November 30th, Thursday 6:30-8:30pm, San Francisco, Feastly
Though wine and cheese are heralded as the world's best duo, beer and cheese are actually easier to pair. Why? Carbonation, salt, hops, and butterfat are actually soul mates. In this class, "It's Not You, It's Brie" author, cheesemaking teacher, and pairing dynamo Kirstin Jackson will talk beer and cheese basics, classic combos, and rules that will make cheese and beer as easy to pair as peanut butter and chocolate.
December 10th, Sunday 11:00-2:00pm, San Francisco, The Cheese School
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!