Public Cheese Classes & Events

Summer 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. 

Mozzarella & Burrata By Hand

June 23th, Saturday 11am, Draegar’s Cooking School, Blackhawk
Fresh, Handmade Mozzarella
Fresh, Handmade Burrata (mozzarella’s cream – filled cousin!)
Comparative tasting of commercial cow and buffalo milk mozzarellas or burrata
Summer Salad—with the cheese we just made
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 to share.

Burrata By Hand

June 26th, Tuesday 6:00-9:30pm, 18 Reasons in San Francisco
The most exciting cheese on the cheese board needs little explanation: burrata is fresh mozzarella filled with luscious cream and more cheese. You get to make your own in one short night. And eat it too!

A hands-on, collaborative cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of burrata, and a seasonal salad and bread to enjoy eating with your freshly made cheeses, and a glass of wine or beer.

Mozzarella & Burrata By Hand

June 30th, Saturday 11am, Draegar’s Cooking School, Menlo Park
Fresh, Handmade Mozzarella
Fresh, Handmade Burrata (mozzarella’s cream – filled cousin!)
Comparative tasting of commercial cow and buffalo milk mozzarellas or burrata
Summer Salad—with the cheese we just made
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 to share.

Rare + Wonderful Cheeses

July 11th, Wednesday 6:30-8:30pm, The Cheese School in San Francisco, Ghirardelli Square
Cheese buyers are privy to a secret world of delights: “reserve” wheels , one-of-a-kind experiments, and small-batch wonders — none of which ever get to the mass market. In this class, you’ll meet, eat fanciful cheeses that you didn’t even know existed.

DIY Afterwork Cheesemaking: Ricotta, Apps & Rosé

July 12th, Thursday 6:30-8:30pm, 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.

Cheesemaking 101: Mascarpone, Queso Fresco & Cultured Butter

July 19th, Sunday 6:30-8:30pm, 18 Reasons in San Francisco
Making cheese at home is much easier than you think! From how to culture milk to making your own mascarpone, this class will teach you the delicious basics of cheesemaking. You’ll learn how to make Queso Fresco, and how to make your very own rich, sweet butter by hand. After a cheese science overview and mini-tasting, we’ll roll our sleeves up and don aprons to transform milk and cream into some of the best cheese and butter you’ve ever tasted, made better knowing you made it yourself!

Iberian Peninsula & Eastern European Wines 101

July 26th, Thursday 6:30-8:30pm,18 Reasons in San Francisco
The Iberian Peninsula — home of Spain, Portugal, and perhaps Andorra, is a great place to explore. An intriguing combination of wildness and sophistication that is reflected both in its geographies and its wines. For the wine drinker, it has great diversity and often offers great value.

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 creme fraiche 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.

Hope to see you around!