It's Not You It's Brie

Workshops

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public cheese classes and events

San Francisco Bay Area

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Winter 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 kirstin@itsnotyouitsbrie.com 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. 

 
Cheese + Rosé
May
29
6:00 PM18:00

Cheese + Rosé

Not to be confused with the jug wines of yesteryear, the beauty and delightful flavor of pink wines can be enchanting. We 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.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They'll notify you if any spots open up.

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European Sparklers
Jun
3
6:00 PM18:00

European Sparklers

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 me for an evening of exploring the best of pairings of cheese and European sparkling wine for the season.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They'll notify you if any spots open up.

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Loire Valley Wine + French Cheese
Jun
4
6:00 PM18:00

Loire Valley Wine + French Cheese

France's Loire Valley has long been known for its centuries-old traditions in wine-making, but so often forgotten is its equally long history of special and supremely tasty cheeses. Join me for an evening’s journey of the iconic cheeses of the Loire.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They'll notify you if any spots open up.


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Cheesemaking: Mozzarella + Burrata
Jun
16
11:00 AM11:00

Cheesemaking: Mozzarella + Burrata

Mozzarella is on nearly every aspiring home cheesemakers to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella. In this class, we will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They'll notify you if any spots open up.

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Cheese & Rosé
Jun
21
6:00 PM18:00

Cheese & Rosé

Not to be confused with the jug wines of yesteryear, the beauty and delightful flavor of pink wines can be enchanting. We 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.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They'll notify you if any spots open up.

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Afterwork Cheesemaking: Mozzarella & Burrata
Jun
25
5:30 PM17:30

Afterwork Cheesemaking: Mozzarella & Burrata

Mozzarella is on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella. In this class, we will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They'll notify you if any spots open up. 

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Cheese & Rosé Pairing 101
Jun
28
6:30 PM18:30

Cheese & Rosé Pairing 101

It’s rosé season! The best rosés from Europe have all been released and California is flush with blush. In this class we’ll taste through the season’s best with the summery fresh and aged cheeses that love them.


Enjoy 4 wines and 8 cheeses. With tips and tricks, finding harmonious cheese and wine combinations is a snap! A light snack will be provided.

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Mozzarella & Burrata By Hand
Aug
7
6:30 PM18:30

Mozzarella & Burrata By Hand


In this class, we’ll not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata, and create a seasonal salad with the cheese that we just made.

In the class we’ll also learn about cultures, enzymes, shelf life, what milk to buy, serving possibilities and complete a comparative tasting of Commercial Cow and Buffalo Milk Mozzarellas and Burrata

After nibbling on our creations in class, all participants take home samples of their cheese

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Mozzarella & Burrata By Hand
Aug
31
11:00 AM11:00

Mozzarella & Burrata By Hand

In this class, we’ll not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata, and create a seasonal salad with the cheese that we just made.

In the class we’ll also learn about cultures, enzymes, shelf life, what milk to buy, serving possibilities and complete a comparative tasting of Commercial Cow and Buffalo Milk Mozzarellas and Burrata

After nibbling on our creations in class, all participants take home samples of their cheese

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Monte Bello Collector Final Assemblage Tasting-May 12
May
12
11:00 AM11:00

Monte Bello Collector Final Assemblage Tasting-May 12

Ridge Vineyards is happy to welcome guests to attend the concluding Assemblage event of 2019! Join us on May 11th & 12th for an exclusive opportunity to taste barrel samples of the final 2018 Monte Bello assemblage and enjoy the beautiful grounds of our Monte Bello Estate.

In addition to sampling a variety of very special wines, guests will enjoy a delicious array of cheeses, breads and charcuterie from local artisan producers.

This is also a great opportunity to pick up your 2016 Monte Bello Futures order (purchased in 2017).

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Monte Bello Collector Final Assemblage Tasting-May 11
May
11
11:00 AM11:00

Monte Bello Collector Final Assemblage Tasting-May 11

Ridge Vineyards is happy to welcome guests to attend the concluding Assemblage event of 2019! Join us on May 11th & 12th for an exclusive opportunity to taste barrel samples of the final 2018 Monte Bello assemblage and enjoy the beautiful grounds of our Monte Bello Estate.

In addition to sampling a variety of very special wines, guests will enjoy a delicious array of cheeses, breads and charcuterie from local artisan producers.

This is also a great opportunity to pick up your 2016 Monte Bello Futures order (purchased in 2017).

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Making Feta Cheese
May
5
5:30 PM17:30

Making Feta Cheese

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 their own cheese to age at home, and enjoy 3-4 weeks later!

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Beginning Italian Cheesemaking
Apr
30
6:30 PM18:30

Beginning Italian Cheesemaking

A hands-on cheesemaking and cooking class.

If you love fresh cheese, but think you could never make it yourself, Kirstin Jackson is here to empower you! In this hands-on class. We’ll make ricotta, mascarpone & herbed goat cheese and will prepare a few appetizers that make the most of the unique flavor of each.

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Afterwork Cheesemaking: Mozzarella & Burrata
Apr
23
5:00 PM17:00

Afterwork Cheesemaking: Mozzarella & Burrata

Mozzarella is on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella.

In this class, we’ll not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They will notify you if any spots open up.

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Hot & Melted: Cooking With Cheese
Apr
17
6:00 PM18:00

Hot & Melted: Cooking With Cheese

A hands-on cooking class culminating in a family-style dinner served with wine. Don't forget to bring your lactaid!

Have you ever tried to make mac and cheese from a fantastic farmhouse cheddar just to have it turn out lumpy and curdled? What about the time the aged gouda cheese in your grilled cheese didn't melt? Cooking with and melting cheese has rules. In this class, we'll break down the chemistry to find out what works and why, and learn about cheese flavor pairing, so you can dream up your next cheese-tastic meal!


MENU
Frico: The crispiest cheese crisp ever, the simplicity of this cheese "cracker' is only out-shined by its taste.
Salad: Learn how to pair cheeses with the greens of the season.
Mac and Cheese: Maximize the silky lusciousness for your next batch at home.
An Adult's Grilled Cheese: A childhood favorite updated for the modern cheese lover.
Goat Cheese Truffles: Not your average cheese for dessert!

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Making Mozzarella Cheese
Apr
2
7:00 PM19:00

Making Mozzarella Cheese

Sweet, stretchy, melty and full of flavor, mozzarella 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 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.

All students will recieve a 10% discount on post-workshop purchases in the store.


The minimum age for this workshop is 14 years old

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Cheesemaking: Mozzarella & Burrata
Mar
31
11:00 AM11:00

Cheesemaking: Mozzarella & Burrata

Mozzarella is on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella.

In this class, we will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They will notify you if any spots open up.

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Tasting Seminar: Eastern European Wines and European Cheeses
Mar
28
7:00 PM19:00

Tasting Seminar: Eastern European Wines and European Cheeses

Whether you're ready to take your Eastern European wine love to a deeper level and discover how to pair the gems to the greatest food in the world (cheese, obviously) or still trying to figure out where the heck east of Germany they make wine, this class is for you.

Using four wines characteristic of Eastern Europe to explore its wine styles and makers, we'll talk wine culture, history and geography, then pair the juice to some of Europe's best cheeses to demonstrate their range (but also because cheese is just delicious). You'll leave the class reveling in the deliciousness of Eastern Europe, and, very happy after tasting through 4 wines and 8 cheeses!

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Domestic Darlings
Mar
26
6:30 PM18:30

Domestic Darlings

We’re bringing you some of the most influential cheeses made here in the good ole U.S of A. The story of how artisanal cheese came to be in America and how some of our favorite cheesy delights have propelled a new generation of cheesemakers to continue the legacy.

We promise you'll walk out with new favorites and stories for your next dinner party!

Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They will notify you if any spots open up.

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Feb
26
7:00 PM19:00

Somm Darlings & Mastering the Wine List

18 Reasons, San Francisco
In this class, we will break down the infamous, baffling wine list. We’ll dissect a few of the wine lists of the best restaurants in town, sample and learn about about Sommelier wine darlings and popular wine trends you’ll see on BTG (by-the-glass) lists, and talk about how to order the best wine for you and your dining companions. The class material will also be applicable to choosing a bottle in wine shops. To illustrate all points, of course, we will drink wine. Expect to leave informed, refreshed, and able to order like a true wine geek.

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Jan
24
6:30 PM18:30

Cheese + Beer 101

  • The Cheese School of San Francisco (map)
  • Google Calendar ICS

Cheese + Beer 101
January 24th, Thursday 6:30pm, The Cheese School of San Francisco
Cheese and beer: These new-found friends in fermentation are all the rage in foodie circles. Why? Because while some cheese and wine pairings can set off fireworks, many are duds. Beer is easier to pair with cheese, a more forgiving medium in which to taste the subtleties of dairy.

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