Hot & Melted: Cooking with Cheese - In Person

A hands-on cooking class culminating in a family-style dinner served with a glass of wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.
 

Ever tried to make mac and cheese from a fantastic farmhouse cheddar or gouda just to have it turn out lumpy and curdled? Maybe you you've been wondering what exactly to do with the gorgeous ricotta you've been eyeing in the market recently. In this class we'll pin down the rules of cooking and melting with cheese, and explore how to use the often-overlooked, yet wonderful cheeses of the kitchen, like ricotta. By the end of the class you'll know how to cook cheese like an expert, have made Turkish cheese-stuffed meze, be able to transform leftover cheese into an easy, unforgettable appetizer, and, will have the skills to charm guests at your next cheese-tastic meal!

MENU

Macaroni and Cheese

Poğaça—Turkish pastry with herbed cheese

Fromage Fort—A French spread of blended cheeses and wine on toast

Baked Goat Cheese Salad

Lamb and Ricotta Meatballs 

Lentil Ricotta Meatballs

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

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.

Photo credit Kirstin Jackson