This Saturday, make burrata (otherwise known as mozzarella & cream dumplings) in Berkeley

Because summer isn't summer without hand-stretched mozzarella and burrata to slice over heirloom tomatoes, I'm amped for this weekend's class in Berkeley. We'll make quick-set mozzarella, stretch our own fluffy curds, then make decadent creamy burrata while sipping a glass of bubbly! There also might be a mini artisan cheese plate involved. A couple spots are still open for this creamy cheese class- registration closes tomorrow.

A couple other events I'm excited about are July's Ricotta & 3 Recipes with Feastly (photo of what we'll make heads the blog post) and California's Unsung Cheeses and Wines at 18 Reasons in August. In the first we'll make our own whole-milk and cream ricottas, then turn our cheese into 3 summer-friendly recipes like herbed pea and ricotta crostini in a short 2-hour class. In Unsung Heroes, I'll reveal some of my favorite under-the-radar wine and cheesemakers of the Golden State, and introduce you to some of the most exciting cheese made in our state today- it's a good time to be a Californian (there's a lot to discover out there and I'm happy to do the dirty work).

July and August public classes follow. As always, classes fill up fast- consider reserving your spot early. If interested in a private class for your friends, party, or employees, please email me at kirstin@itsnotyouitsbrie.com!

Summer Events and Classes

Mozzarella & Burrata By-Hand

July 8th, Saturday 2-5pm, Berkeley, Potliquor

In this delicious 3-hour class, learn how to make decadent mozzarella and burrata by-hand! After a splash of cheesemaking science, we'll make quick-set mozzarella, then transform it into burrata- mozzarella’s cream filled cousin. We'll end the class by enjoying the cheese we just made together with a glass of bubbly. Good for beginners and advanced cheesemakers both.

Cheesemaking: Ricotta & 3 Summer Recipes

July 22nd, Saturday 11am-1pm, Russian-Hill San Francisco, Feastly

If unimpressed by grocery store ricotta, prepare to meet an entirely new cheese. In this small, 2-hour class, "It's Not You, It's Brie" author and cheesemaking teacher Kirstin Jackson will teach you how make rich ricotta worthy of an Italian grandmother's lasagna, or just eating with a spoon.   After a breezy cheesemaking lesson and ricotta tasting, you'll make your own cheese with whole milk & cream, then turn it into 3 easy dishes perfect for summer parties! Expect a lively, delicious class.

Rosé & Cheese Pairing

July 24th, Monday 6:30-8:30pm, San Francisco, The Cheese School

Not to be confused with the jug wines of yesteryear, the beauty and delightful flavor of pink wines can be enchanting. Wine and cheese expert Kirstin Jackson will explore how rosé is made and discover the flavors of strawberries, minerals, rose petals and cocoa powder that characterize the very best of this style. Pair the pinks with carefully selected cheeses and you have the perfect formula for outdoor summer entertaining.

Basic Cheesemaking: Chevre, Marscapone and Ricotta 

August 20th, Sunday 11- 2pm, San Francisco, The Cheese School

Chevre, mascarpone, and ricotta are the cheeses that make appetizers and main courses sing. In this hands-on class, cheesemaker Kirstin Jackson will teach you how to make the cheeses that will become staples in your fridge for many more meals to come. You'll try your creations in class and bring some home to share, or not.

California's Unsung Cheeses and Wines

August 23rd, Wednesday 7-9pm, San Francisco, 18 Reasons

With its trophy cabernets and castle wineries, Napa draws more tourists than Bi-Rite Creamery's lines on a summer’s day. Down a winding road (or two) is Sonoma and Marin - home to the legendary creameries that put our state on the dairy map. Past the shiny surfaces of these celebrated regions, bottles, and wheels, you’ll find a California that, while less glittery, is packed with gems that make wine and cheese geeks swoon.

Mozzarella & Burrata

August 27th, Sunday 11-2pm, San Francisco, 18 Reasons

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, who is also a cheesemaker, will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini just in time for all that wonderful summer produce. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata. Hope to see you around!