Public Cheese Classes & Events

Holding Camembert Weaved (1 of 1)


June & July


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. 


Basic Cheesemaking: Feta, Mascarpone, and Ricotta

June 18th, Sunday 11-2pm, San Francisco, The Cheese School

Ricotta, mascarpone, and feta 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.


Feta & Summer Recipes

June 21st, Thursday 6-9:00pm, San Francisco, 18 Reasons

Feta is not only one of the most highly consumed and adored cheeses in the world, it also loves spring and summer seasonal dishes as much as you do!  In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use and where to find rennet, talk feta lore, taste perfect examples, and make your own feta from scratch. Then you’ll master two party-friendly feta recipes perfect for the season, and leave with cheese to brine or marinate at home.


Camembert Cheesemaking

June 25th, Sunday 11-2pm, San Francisco, The Cheese School

Your ovalini are moist and perfectly round. Your chevre is fluffy and tangy. Now you’re ready for your next challenge: Camembert. In this class, you’ll learn how to make the French classic (with a twist) from author Kirstin Jackson. Kirstin will lead you in inoculating fresh milk, recognizing when the curd has set, then layering the curd in the form…..


Mozzarella & Burrata By-Hand

July 8th, Saturday 2-5pm, Berkeley, Potliquor

In this delicious 3-hour class, learn how to make decadent mozzarella and burrata by-hand! After a splash of cheesemaking science, we’ll make quick-set mozzarella, then transform it into burrata- mozzarella’s cream filled cousin. We’ll end the class by enjoying the cheese we just made together with a glass of bubbly. Good for beginners or advanced cheesemakers both.


Rosé & Cheese Pairing

July 24th, Monday 6:30-8:30pm, San Francisco, The Cheese School

Not to be confused with the jug wines of yesteryear, the beauty and delightful flavor of pink wines can be enchanting. Wine and cheese expert Kirstin Jackson will explore how rosé is made and discover the flavors of strawberries, minerals, rose petals and cocoa powder that characterize the very best of this style. Pair the pinks with carefully selected cheeses and you have the perfect formula for outdoor summer entertaining.


Hope to see you around!