February 20, 2013
Learn to make three very distinct and delicious types of cheese (mozzarella, chevre & ricotta) then have fun pairing them each with a fantastic sampling of red and white wine in this fast-paced, hands-on workshop.
This three-hour class walks you through the history of cheesemaking, important facts about milk quality and differences as well as the complex chemistry behind turning milk into tasty curds and protein-rich whey. Each group of students starts with their own gallon of milk and finesses it over the course of the class into rich, stretchy mozzarella. While the mozzarella curd sets, we’ll also make a fresh, creamy goat cheese and an easy-breezy, dreamy ricotta. Then, of course, the part you’ve all been waiting for, we’ll talk about pairing wine with those cheeses and we’ll sample two glorious, affordable options.
Cheese Camp is taught by Nicole Easterday, the founder of FARMcuious. Nicole is an engaging teacher who encourages a fun, social environment while she explains what’s happening in a very down-to-earth format.
Attendees will leave Cheese Camp with a new appreciation for the magic that is cheese as well as the confidence and knowledge to reproduce the same results at home. You’ll also be armed with a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!
Of course, we’ll send everyone home with recipes and notes. This is the cheese workshop you won’t want to miss!
Location: This class is held at 3543 18th Street in the Mission neighborhood of San Francisco. It’s accessible by Muni and BART, but parking can take some patience. You can sign up for the Oakland version of this class here.
Must be 21 or over to attend.