Public Cheese Classes & Events

Summer Classes & Events

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. 


DIY Afterwork Cheesemaking: Ricotta, Apps & Rosé

July 28th, Saturday 11:00am-1:00pm, Feastly – Russian Hill, San Francisco
Making your own ricotta can sound tricky. But with the help of a professional cheesemaking teacher -and cheese eater!- you can easily learn how to make your own Italian cheese in 3 simple steps.

  1. With the help of volunteers, I’ll demo how to how to make the richest, creamiest, fluffiest ricotta you’ve ever had.
  2. We’ll break into teams to make 4 simple, seasonal, ricotta party apps.
  3. We’ll finish by sipping summery rosé with our Italian cheese creations.


Basic Cheesemaking: Feta, Ricotta + Crème Fraîche

July 29th, Sunday 11:00am-2:00pm, The Cheese School in San Francisco
Feta, ricotta, and crème fraîche 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.


DIY Afterwork Cheesemaking: Chévre, Apps, & Bubbles

August 9th, Thursday 6:30-8:30pm, Feastly – SOMA, San Francisco
You’ll not only learn how to make your own French chèvre in two hours, you’ll learn how to make 3 easy, chèvre party dishes. Then you’ll sit down to enjoy your appetizers over a glass of sparkling wine.


Cheesemaking: Washed Rinds

August 12th, Sunday 11am-2pm, The Cheese School of San Francisco
Your chèvre is fluffy and tangy. Now you’re ready for you next challenge: Washed Rinds. In this class, you’ll learn how to make these funky, creamy rounds (with a twist). You will be lead in inoculating fresh milk, recognizing when the curd has set, then layering the curd in the form. Over the next month you’ll take you little cheese home to care for it and watch it ripen!

DIY Easy Cheesemaking: Chévre, Apps, & Bubbles

August 19th, Sunday 11am-1pm, Feastly – SOMA, San Francisco
Learn how to make your own French chèvre in two hours. Watch a demo how to make the richest, creamiest, fluffiest chèvre you’ve ever had. Then we’ll make 3 easy, seasonal, chèvre party apps. We’ll finish by sipping bubbles with our French cheese creations.


Making Mozzarella Cheese

August 23rd, Thursday 7pm-9pm, Preserved – Oakland
In this workshop, we’ll DISCUSS the basics of cheese science, what milk to use and how to make your own mozzarella cheese at home! We will get HANDS-ON as we move through the stages of cheesemaking: fermenting the milk, cutting and stretching the curds. Plus we will TASTE some of our favorite finished versions of mozzarella.


Sparklers + Cheese

September 4th, Tuesday 6:30pm-8:30pm, The Cheese School of San Francisco
Prosecco, cava, California sparkling wine, champagne. If you ask us, everything tastes better with bubbles. But some cheeses really do sing to the tune of fruity, floral effervescence. Join us for an evening of exploring the best of summertime pairings of cheese and sparkling wine.


Leaves + Flowers Cheesemaking

September 10th, Monday, 18 Reasons, San Francisco
More details coming soon…


Beginner’s Cheesemaking

September 19th, Wednesday, Draeger’s – Menlo Park
More details coming soon…

Hope to see you around!