Creamy Cheesemaking: Camembert, Mascarpone, Ricotta

A hands-on cheesemaking course, with a seasonal salad served with in-class made snacks, plus house wine and beer. 

Want to revel in the glory of having some of the best cheese you've ever tasted in your fridge at all times? Try making them yourself.

Making your own cheese doesn't have to be difficult, and after a quick lesson in dairy science, It's Not You, It's Brie author, home cheesemaking teacher, and cheese expert Kirstin Jackson will 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 some of our most beloved creamy stars of the dairy aisle: camembert, rich ricotta, and mascarpone. The class will start with a sampling of commercial variations, and end with light snacks that use the cheeses you perfected in class. Students should be prepared to take home your baby camembert to watch and tend to over the next several days.

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Camembert

Mascarpone

Ricotta

Ricotta Crostini with Stone Fruit and Bacon

Baked Camembert

Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.