Public Cheese Classes & Events

Holding Camembert Weaved (1 of 1)

 

Winter Class & 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. 

 

Cheesemaking 101: Paneer, Fromage Blanc & Handmade Butter

January 10th, Wednesday 6:00-9:30pm, San Francisco, 18 Reasons

Making cheese at home is much easier than you think! From how to culture milk to making your own fluffy paneer, this class will teach you the delicious basics of cheesemaking. You’ll learn how to make India’s top cheese, how to ferment milk into fromage blanc (and when to add herbs to make the perfect party cheese), 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!

 

Burrata By-Hand

January 18th, Thursday 6:00-9:30pm,  San Francisco, 18 Reasons

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! In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use, where to find cultures, and options for rennet. You will also leave with a deeper understanding of the science behind the process…

 

Wine 101: From Tannins to Acidty- The ABC’s of Wine

January 24th, Wednesday 6:30-9:00pm,  San Francisco, 18 Reasons

If you’ve always had dreams of swirling a glass of Pinot in Burgundy while talking about its acidity, grow shy when handed the wine list at a restaurant, or just wonder what people mean when they say “fruit bomb” or “bold tannins,” this Wine 101 tasting seminar is for you. In an approachable and lighthearted manner, It’s Not You, It’s Brie author, 18 Reasons cheesemaking teacher and wine expert Kirstin Jackson will break down the basics of wine culture and terminology for you with delicious wine examples….

 

Point Reyes Creamery: Artisan Cheesemaking at Home w/Kirstin Jackson, Farm Tour & Lunch

February 2nd, Friday 9:00-2:00pm,  Point Reyes, Point Reyes-The Fork

Kirstin Jackson fell in love with cheese at a young age. Driving around Northern California and taking tours of creameries with her parents was Kirstin’s entry into the world of cheese. Says Kirstin, “A good way to bond and keep a teenager in the car with you is to give her cheese at the end of the trip.” Fast forward to 2007, when Kirstin decided to stop writing her wine and food pairing blog “because it wasn’t enough of an escape for me from my everyday work life working in a wine shop,” and committed to her passion for cheese online. With that decision, It’s Not You, It’s Brie, was born…. This tour includes a farm tour, lunch and cheesemaking- cultured butter, creme fraiche, queso fresco and ricotta.

 

Basics of Cheesemaking: Paneer, Mascarpone & Fromage Blanc

February 4th, Sunday 11:00-2:00pm, San Francisco, The Cheese School

Paneer, mascarpone, and fromage blanc 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….

 

SF Beer Week: Drakes Beer & Cheese  (and Me!)- More Info Soon Save the Date

February 13th, Tuesday, San Oakland, The Dealership

 

Valentine’s Day Daring Duo Class at 18 Reasons, More info Soon Save the Date

February 14th, Wednesday, Oakland, The Dealership

 

Making Feta Cheese from Scratch

February 15th, Thursday, 7:00-9:00pm, Oakland, Preserved

Rich, salty and crumbly, feta is one of the world’s most popular cheeses. Join us as we explore the magic of cheesemaking at home. In this workshop, we’ll DISCUSS the basics of cheese science, what milk to use and how to age your feta cheese to perfection. We will get HANDS-ON as we move through the stages of cheesemaking: fermenting the milk, curd cutting, pitching, forming and brining. Plus we will TASTE some of our favorite finished versions of feta. Everyone will TAKE HOME their own cheese to age at home, and enjoy 3-4 weeks later!

 

Beginning Cheesemaking: Queso Fresco, Ricotta & Fromage Blanc

February 24th, Saturday, 11:00am, Menlo Park, Draeger’s

• Fresh, Handmade Queso Fresco
• Fresh, Handmade Whole Milk Ricotta
• Fromage Blanc Culturing Demo and Hands-On Fromage Blanc Prep and Seasoning
• Tasting of Commercial Queso Fresco, Fromage Blanc and Ricotta
• Crostini Topped with Seasonal Fruits, Preserves and Just-Made Cheese
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.

•Note this is at the Menlo Park Draeger’s Location.

 

Mozzarella & Burrata by Hand

March 6th, Thursday, 6:30pm, San Mateo, Draeger’s

• Fresh, Handmade Mozzarella
• Fresh, Handmade Burrata (Mozzarella’s Cream-Filled Cousin!)
• Comparative tasting of commercial cow and buffalo milk mozzarellas or burrata
• Winter fruit and toasted nut 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.

•Note this is at the San Mateo Draeger’s Location.

 

Hope to see you around!