Cheese Blog

Many, accustomed only to the rubbery, bad Monterey Jack doppelgangers sold in supermarket chains, expect gouda to taste like, well... flavorless milk. Tasting aged farmhouse goudas will blow these people's minds. They'll need a cigarette break after letting a slice dissolve on their tongue.

Been aching to take a sheep's milk cheese class or attend a Beer vs. Wine Cheese Pair-off for SF Beer Week? Do I even need to ask that question? If you're in the San Francisco bay area, free Wednesday night or Saturday day and want to come and check out an event I'm teaching or co-hosting, please do! I feel the fromagic in the air already.

Join Kirstin, instructor at the San Francisco Cheese School and author of "It's Not You, It's Brie" blog for a series of classes devoted to the holy cheeselover's trinity. You love goat cheese; you just don't know it yet. Get ready to warm your goat-loving heart and to be surprised by the miraculous and varied nature of chevre. By the way, goats wag their tails when they’re happy.

Like buttered bread sprinkled with sea salt, béchamel lasagna, bone marrow with brioche, a crackling fire, and Pat Benatar, cheddar consistently supplies comfort without asking for anything in return. Except for you to upgrade to the good stuff.

Join Kirstin, author of "It's Not You, It's Brie" blog, writer and instructor at Solano Cellars San Francisco Cheese School for a series of three classes devoted to the holy cheeselover's trinity.

A list of cheeses that would ring in anyone's sexy new year with a bang. This is also a list of cheeses that I will make every attempt to consume on a monthly basis in 2010.