Public Cheese Classes & Events

Winter Classes & Events
PUBLIC CHEESE CLASSES BAY AREA

I teach public and private cheese making and wine & cheese classes all over the Bay Area! Find out more about my private classes here, or email [email protected] with questions. As a friendly reminder, these classes fill up very fast. If they’re listed but sold out, ask about a waiting list- sometimes spots open up. 

February Classes + Events

Valentine’s Cheese: Daring Duos and Surprising BFFs
February 13th, Wednesday 6:30pm, 18 Reasons, San Francisco
In honor of Valentine’s week though, we’re testing relationship boundaries by pairing everyone’s favorite fermented dairy with a secret crush or two. Taste through a list of do’s and don’ts and bring things to the table you never thought would go together. Expect fromage drizzled in caramel, seaweed, cookies, tea, beer, and… maybe even witness a polyamorous combo or two. 

Winter Wine + Cheese
February 20th, Wenesday 6:30pm, The Cheese School of San Francisco
From crisp and lean to rich and warming, this class brings the winter-friendly white wines to the colder seasons. You will be introduce wines to keep you warm and the winter cheeses that love them.

Mozzarella & Burrata By Hand
February 23rd, Saturday 11am, Draeger’s, Blackhawk
Learn about cultures, enzymes, shelf life, what milk to buy, serving possibilities and more. After nibbling on our creations in class, all participants take home samples of their cheese.

Somm Darlings & Mastering the Wine List
February 26th, Tuesday 7pm, 18 Reasons, San Francisco
In this class, we will break down the infamous, baffling wine list. We’ll dissect a few of the wine lists of the best restaurants in town, sample and learn about about Sommelier wine darlings and popular wine trends you’ll see on BTG (by-the-glass) lists, and talk about how to order the best wine for you and your dining companions. The class material will also be applicable to choosing a bottle in wine shops. To illustrate all points, of course, we will drink wine. Expect to leave informed, refreshed, and able to order like a true wine geek.

March Classes + Events

Making Camembert-Style Cheese
March 2nd, Saturday 10am, Preserved, Oakland
Buttery and rich, camembert is one of the most beloved soft cheeses in the world. In this class, we will teach you how to make the traditional, creamy cheese in your own kitchen. You’ll learn what milks, cultures and rennets to use, cheesemaking science, and how to age your curds at home. Prepare to leave with a mini-camembert, and to baby it at home for a few weeks until it reaches adulthood!

March 9th-10th, Friday, Ridge Vineyards/Monte Bello
More details to come…

Tasting Seminar: Beer and Cheese Pairings
March 14th, Thursday 7pm, 18 Reasons, San Francisco
Beer and cheese is the perfect pairing. Both fermented perfection, beer and cheese compliment each other’s nuances (and sometimes even finish each other’s sentences). In this class, we will teach you how to pair craft beer to artisan cheeses so that you’ll never have to enjoy one without the again. You’ll learn about beer and cheese production, how to match beer styles to cheese categories, and how to embrace the two as a pairing as natural as cheese and wine.

Cheesemaking 101
March 20th, Wednesday 7pm, 18 Reasons, San Francisco
Making your own cheese and butter doesn’t have to be difficult, and after a quick lesson in dairy science, we will show you how to master them at home. After learning what dairy to use and where to source ingredients, you’ll transform your milk and cream into rich ricotta, fluffy and spiced fromage blanc, and rich butter. The class will start with a sampling of commercial variations, and end with light snacks that use the cheeses you perfected in class.

California Artisan Cheese Festival
March 23rd, Sunday 11am,
More details coming…I’ll be up in Anderson Valley with Pennyroyal Cheese.

Domestic Darlings
March 26th, Tuesday 6:30pm, The Cheese School of San Francisco
We’re bringing you some of the most influencial cheeses made here in the good ole U.S of A. The story of how artisanal cheese came to be in America and how some of our favorite cheesy delights have propelled a new generation of cheesemakers to continue the legacy. We promise you’ll walk out with new favorites and stories for your next dinner party.

Eastern European Wines & Euro Cheese
March 28th, Thursday 7pm, 18 Reasons, San Francisco
Whether you’re ready to take your Eastern European wine love to a deeper level and discover how to pair the gems to the greatest food in the world (cheese, obviously) or still trying to figure out where the heck east of Germany they make wine, this class is for you. Using four wines characteristic of Eastern Europe to explore its wine styles and makers, former wine bar manager and cheese expert Kirstin Jackson will deep-dive into these lesser-known regions. She’ll talk wine culture, history and geography, then pair the juice to some of Europe’s best cheeses to demonstrate their range (but also because cheese is just delicious). You’ll leave the class reveling in the deliciousness of Eastern Europe, and, very happy after tasting through 4 wines and 8 cheeses!