Mooooving Beyond the Cow: Artisanal Goat and Sheep's Cheese
May 18th, 7-9 pm, Ticketed
Mooooving Beyond the Cow: Artisanal Goat & Sheep's Cheese
$30, 18 Reasons members; $40, general
In a land where more people grow up snacking on Velveeta than chevre, the sometimes spicy and lively goat and sheep's milk cheeses don't get the love they deserve. This class, lead by expert Kirstin Jackson, will explain the many differences between these milks, introduce eight favorites with accoutrements to match, and help you to make room in your cheese cave for our cloven-hoof friends. Note: No wine or other flavored beverages will be served so that your palate can appreciate these cheeses to the fullest extent. A dynamic world beyond cow's milk cheeses awaits your cheese plate.
Focusing mainly on cheese, Kirstin Jackson is an Oakland-based food writer, professional cook, and food and wine consultant. When not teaching classes at the San Francisco Cheese School or Solano Cellars, her fromage musings can be found on her blog It's Not You, It's Brie (a book by the same name is in the works) and on Twitter.
593 Guerrero Street
San Francisco, CA 94110
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|