From June on, you can find me either at home obsessing over camembert fluffiness (rather than while at work- good change?), teaching cheese lovers how to make ricotta or mozzarella at their homes or at public cheese making classes in the Bay Area (lucky, lucky girl), or writing. It's taken me a while to get to this place.
Read MoreLast night I taught one of my favorite classes ever at the Cheese School of San Francisco- Cremes & Bubblies, and in its honor, I’m creating a guide to pairing sparkling and creamy cheese today. Why is it my favorite? Two reasons. One, I love cremes and bubbles. Separate, together, at a dinner table, at a party, on the side of the road, however, wherever. Two, I loved this class because the students were into it.
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