A hands-on cheesemaking and cooking class culminating in dinner served with wine and beer.
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 two ricotta styles -- whole, from cow and sheep's milk, and ricottone from whey (considered “true ricotta”) -- and prepare a few recipes that make the most of the unique flavor of each:
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top burrata alongside an array of snacks.
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top burrata alongside an array of snacks.
The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing you and supporting your body.
Learn the basics of cheesemaking and cultured dairy in this hands-on class with author and cheesemaking teacher Kirstin Jackson. You'll learn how to make fluffy ricotta, fresh fromage blanc, and cultured butter from scratch. You'll leave with an understanding of the basic science of cheesemaking, fermentation knowledge, resources for equipment, and your own cheese and butter to take home!
Learn the basics of cheesemaking and cultured dairy in this hands-on class with author and cheesemaking teacher Kirstin Jackson. You'll learn how to make fluffy ricotta, fresh fromage blanc, and cultured butter from scratch. You'll leave with an understanding of the basic science of cheesemaking, fermentation knowledge, resources for equipment, and your own cheese and butter to take home!
WHAT
A 90-minute butchery demo with Dario Cecchini, followed by a 45-minute cocktail hour. This is an off-site event and a fundraiser for our Cooking Matters program.
WHERE Arclinea
2 Henry Adams Street
San Francisco, CA 94103
A hands-on cooking class. Class includes a guided goat cheese tasting, recipes, cheesemaking basics and advanced techniques; each student will leave with their very own chevre and festive cheeseball.
