I teach publiccheese making and and private wine & cheese classes all over the Bay Area! (I no longer teach private cheesemaking classes- just pairings!) Find out more about my private classeshere, or email kirstin@itsnotyouitsbrie.comwith questions. As a friendly reminder, these classes fill up fast. If they’re listed but sold out, get on the school’s waiting list- sometimes spots open up.
Besides my June Cheese & Wine Pairing 101 class, this summer is booked with private classes, new projects, and vacation! I am not teaching any public classes beyond this until fall.
Fall events will be listed as soon as planned. Thank you for your interest!
An ancient Cyprus cheese from the Byzantine era, halloumi is one of the most popular Mediterranean cheeses around. It's one of the rare cheeses that doesn't melt when seared, it grills like a dream, and it transforms into beautiful mezze and appetizer plates. Yet it's somehow still underutilized in our American kitchens. The class will kick off with a halloumi tasting and breezy lesson of the cheese's rich history and tradition. Then you'll make your own halloumi by-hand, and master searing it to golden perfection. Using store-bought versions while your own halloumi cures, you’ll also learn how to incorporate this versatile cheese into three easy summer dishes. We’ll enjoy the bounty together at the end of class! Every student will leave with their own piece of halloumi that will be ready to eat the next day.
