Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheese and wine writer, consultant, and teacher. She loves teaching people how to stretch mozzarella curds in cheese making classes as much as she adores sharing her favorite French Alpine cheese in pairing classes! She blames her parents, who took her on trips to the California dairy country at a very young age for feeding her obsession. But she also thanks them for bringing her back pounds of Joe Matos St. George cheese when she’s unable to join them on trips.
From visiting Comté caves to wandering through Loire Chenin Blanc vineyards in France, Kirstin travels extensively. After recently spending two months flipping cheddar slabs in England and washing funky cheese rinds in Ireland, Kirstin feel so in love with the curd that she started to teach cheese making classes upon her California return. She visits domestic cheesemakers any chance she gets, and reports back on her adventures on her blog.
Kirstin went to the California Culinary Academy and studied Cultural Anthropology at UC Berkeley.
- American Cheese Society conference, 2014: Co-presenting on the science of wine and cheese pairing
- Good Food Awards: Cheese Judge 2012, 2013, 2014
Unless otherwise noted, the recipes in “It’s Not You, it’s Brie” are all original.
Following the cheese….
Have a question?
Perhaps I can answer it. Unless it has something to do with camel cheese (which is apparently digested easier than cow’s milk by the lactose intolerant) or small hippopotamuses, I’ll certainly pretend that I can. Contact me at [email protected]