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. 

 
Holiday Winter Wines & Cheeses
Nov
21
7:00 PM19:00

Holiday Winter Wines & Cheeses

A two-hour tasting seminar, served with light snacks to cleanse the palate. We highly recommend eating a heavy snack or meal before arriving. 

Winter wine and cheese is a celebration of all things cozy and festive. The season calls for voluptuous whites, rich reds, and a hunk of aged or gooey cheese to enjoy in front of the fire (or, laptop, watching the yule log video). In this class we'll cover what to pour at holiday events, highlight the best cheeses and wines of the season, and then pair them together. Think opulent wines, sparkling, winter-only-aged wheels, and triple-cremes. After enjoying the night's 8 cheeses and 4 wines, you'll be prepared to partyGet your wine and cheese ready- winter is coming.

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Mozzarella By Hand
Nov
26
6:00 PM18:00

Mozzarella By Hand

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.



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Champagne! (And cheese, of course!)
Dec
11
6:00 PM18:00

Champagne! (And cheese, of course!)

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

Few things symbolize the festivity of the holidays like champagne. While sparkling wine is made in many parts of the world, champagne is only produced in the namesake region of France using specific methods. But as with any region, there is still plenty of variation. In this class we’ll explore the array of flavors and learn about some of region’s best producers. And of course, we’ll pair this all with cheese. The tasting will be accompanied by a selection of champagne-loving cheeses and accompaniments that bring out the richness of flavor in each bubbly.

If the class is sold out, please click here to be placed on the waiting list. We'll notify you if any spots open up.

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Cheesemaking: Camembert
Dec
15
11:00 AM11:00

Cheesemaking: Camembert

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

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) . I’ll lead you in inoculating fresh milk, recognizing when the curd has set, then layering the curd in the form. Over the next month you’ll take your little cheese home and watch it grow fluffy and white as you care for it.

If the class is sold out, please click here to be placed on the waiting list. We'll notify you if any spots open up.

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Cheesemaking: Mozzarella + Burrata
Dec
22
11:00 AM11:00

Cheesemaking: Mozzarella + Burrata

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

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, I’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.

If the class is sold out, please click here to be placed on the waiting list. We'll notify you if any spots open up.

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Beginning Cheesemaking: Feta, Fromage Blanc, Creme Fraiche
Oct
15
6:00 PM18:00

Beginning Cheesemaking: Feta, Fromage Blanc, Creme Fraiche

A hands-on cheesemaking course, with snacks and accompaniments to round out a light meal served with wine and beer. 

Feta, fromage blanc, and creme fraiche are three of the most delicious things in the diary case, and they're also some of the easiest to make. In this beginning class, I will teach you how to master the trio so you can make them in your own kitchen. You'll learn about milk types, where to buy supplies, cheesemaking science, and taste samples. Then you'll make your own feta, watch culturing demos, season and spice fromage blanc, and learn about feta brines and marinades. At the end of the class we'll enjoy our fromage blanc and creme fraiche with light snacks, and you'll take home your feta to finish aging.

*Plan on taking your feta home after class and babying it for at least 2 days before aging it.

MENU

Feta

Fromage Blanc

Creme Fraiche

Baked feta

Honey & cardamon and herbed fromage blancs

Baked figs with bacon, pomegranate and creme fraiche

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Mozzarella & Burrata By Hand
Oct
12
11:00 AM11:00

Mozzarella & Burrata By Hand

Fresh Handmade Mozzarella
Fresh Handmade Burrata (mozzarella’s cream-filled cousin!)

Comparative Tasting of Commercial Cow and Buffalo Milk Mozzarella and Burrata
Seasonal 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.

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Hot & Melted: Cooking with Cheese
Oct
4
6:30 PM18:30

Hot & Melted: Cooking with Cheese

Learn the hows and whys of cooking with cheese and the secrets to a perfect melt. Delve into cheese flavor pairing, so you can dream up your next cheese-tastic meal!

Frico—the crispiest cheese crisp ever
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
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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Mozzarella + Burrata
Sep
29
11:00 AM11:00

Mozzarella + Burrata

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

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 click here to be placed on the waiting list. We'll notify you if any spots open up.

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Unsung Wine & Cheese Heroes
Sep
18
7:00 PM19:00

Unsung Wine & Cheese Heroes

A two-hour tasting seminar of wine and cheeses, served with bread to cleanse the palate. We highly recommend eating a meal or heavy snack before arriving. 

Already familiar with Burgundies and Humboldt Fog and want a deeper dive? Curious about the newbies and underground hits that rarely make it past farmers markets or wineries? What about the fun sparklings that are always in Champagne's shadow? If you answered yes, Unsung Cheese and Wine Heroes is meant for you! 

In this class we'll taste through amazing wines and cheeses that are too small to hit grocery shelves, so unusual they haven't yet made rounds, or so new that wine and cheese geeks are still keeping them to themselves (unfair). I’ll lead you through a tasting of 8 cheeses and 4 wines in a delicious, educational night. Expect to to hear stories, talk cheese and wine culture, and leave more enamored with the wine and cheese world than ever.

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Mozzarella & Burrata By Hand
Sep
14
11:00 AM11:00

Mozzarella & Burrata By Hand

Fresh Handmade Mozzarella
Fresh Handmade Burrata (mozzarella’s cream-filled cousin!)

Comparative Tasting of Commercial Cow and Buffalo Milk Mozzarella and Burrata
Seasonal 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.

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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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Cheesemaking 101: Fromage Blanc, Ricotta, Cultured Butter
Aug
27
7:00 PM19:00

Cheesemaking 101: Fromage Blanc, Ricotta, Cultured Butter

Want to revel in the glory of having some of the best cheese and butter you've ever tasted in your fridge at all times? Try making them yourself. Making your own cheese and butter doesn't have to be difficult, and after a quick lesson in dairy science,  I’ll show you how to master them at home. After learning what dairy to use and where to source ingredients, you'll transform your milk and cream into rich ricotta, fluffy and spiced fromage blanc, and rich butter. The class will start with a sampling of commercial variations, and end with light snacks that use the cheeses you perfected in class. 

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La Vie en Rose: Cheese + Rosé
Aug
26
6:00 PM18:00

La Vie en Rose: Cheese + Rosé

Not to be confused with the jug wines of yesteryear, the beauty and delightful flavor of pink wines can be enchanting. We’ll 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 click here to be placed on the waiting list. They'll notify you if any spots open up.

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Making Mozzarella
Aug
13
6:30 PM18:30

Making Mozzarella

Sweet, stretchy, melty and full of flavor, mozzarella is one of the world's most popular cheeses. Join me 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.

View Event →
Cheesemaking: Mozzarella & Burrata
Aug
11
11:00 AM11:00

Cheesemaking: Mozzarella & Burrata

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

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 click here to be placed on the waiting list. We'll notify you if any spots open up.

View Event →
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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European Vacation
Aug
5
6:00 PM18:00

European Vacation

For those of us not vacationing in Europe this summer, we’re bringing Europe to you...in the form of cheese! We’ll stop for a spell in the continents’ great cheesemaking regions, and eat like the natives. All while learning how cheesemaking spread throughout Europe. We’ll explore all of the deliciousness without the jet lag or exchange rate.

Note: If the class is sold out, please click here to be placed on the waiting list. They'll notify you if any spots open up.

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Cheesemaking: Mozzarella & Burrata
Jul
28
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 click here to be placed on the waiting list. They'll notify you if any spots open up.

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Wine 102: Decoding The Wine List
Jul
23
7:00 PM19:00

Wine 102: Decoding The Wine List

Have you ever looked at a wine list at a high-end or farm-to-table restaurant and thought, "how do I know what will taste good with my meal?", "I wish I knew how to describe what type of wine I like," or even "is this the name of the grape or the winemaker?"

If so, you are not alone. In this class, we’ll break down the infamous, baffling wine list and learn how to describe the type of wine you like so you can drink what you want. We'll dissect a few wine lists from some of of the best restaurants in town, sample and learn about about some sommelier wine darlings and popular wines BTG (by-the-glass), 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. 

A two-hour tasting seminar of wine, served with crackers to cleanse the palate. We highly recommend eating a heavy snack or meal before arriving. 

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Cheesemaking: Burrata By Hand
Jul
22
6:00 PM18:00

Cheesemaking: Burrata By Hand

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.

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.

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Cheesemaking: Mozzarella & Burrata
Jul
14
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 click here to be placed on the waiting list. They'll notify you if any spots open up.

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Cheesemaking: Paneer, Queso Fresco & Mascarpone
Jul
7
11:00 AM11:00

Cheesemaking: Paneer, Queso Fresco & Mascarpone

Paneer, queso fresco, mascarpone. Each cheese is a gateway to a regional cuisine, used to take a dish to the next level of greatness. In this class, you'll be divided into teams to make each of these cheeses. I’ll be your guide troubleshooting and advising along the way.

Note: If the class is sold out, please click here 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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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
Jun
20
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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Rosé Wines & The Cheeses That Love Them
Jun
19
7:00 PM19:00

Rosé Wines & The Cheeses That Love Them

A two-hour tasting seminar of wine and cheeses, served with crackers to cleanse the palate. We highly recommend eating a heavy snack or meal before arriving. 

Celebrate the season’s rosés and the cheeses that love them. This class is made for spring and summer! New rosés are just being released and goat and sheep milk cheeses are in their prime. Think pink and salmon-colored rosé or bubbles, paired to bright, freshly-made softies, and a few aged wonders. In this class, we will walk through a delicious tasting of 4 wines and 8 cheeses that will leave you inspired for the season.

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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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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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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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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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