Cheese

(9 activities)
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    Cheese & Beer 101

    The Cheese School of San Francisco
    Cheese and beer are the best thing to ever happen to fermentation. Forget the wine -- beer is actually easier to pair with cheese, a more forgiving medium that coaxes out more of dairy's subtle favors. This is more than just a session of tasty nibbles -- The Cheese School is dedicated to maximizing your appreciation and enjoyment of cheese. And the range of accompanying beers will help you learn how to create your own pairings at home. This is the best kind of school, where eating in class is required, and there's no homework other than continuing your love affair with lactose.
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    Three Cheeses in Three Hours

    FARMcurious
    Question: What's better than one cheese in one hour? Three cheeses in three hours, of course! Learn to make three distinct and delicious types of cheese -- mozzarella, chevre, burrata -- in this fast-paced, hands-on workshop while enjoying a fun sampling of economical red and white wine! This three-hour class walks you through the history of cheesemaking, important facts about milk quality, and differences, as well as the complex biology and chemistry behind turning milk into tasty curds and protein-rich whey. The experience will begin with a demonstration in time-delay fashion of how to craft a fresh, tangy goat cheese, along with tips to make your goat cheese appear like several different types of artisanal cheeses through various preparation techniques. Then, you'll finesse a gallon of milk over the course of the class into rich, stretchy mozzarella. Enjoy some of your finished mozzarella and turn the rest into creamy, dreamy burrata, the molten lava cake of the cheese world. Acquire the confidence and knowledge to reproduce the same results at home and leave with a new appreciation for the magic that is cheese.
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    Cheese Lover's Tour

    West Marin Food & Farm Tours
    Come experience the ultimate cheese lover's fantasy tour! Enjoy a behind-the-scenes look at four of West Marin's best creameries and taste over twenty of their delicious artisan cheeses! Visit the famous Cowgirl Creamery, Point Reyes Farmstead Cheese Company, Marin French Cheese and Nicasio Valley Cheese Company and learn about the cheese making process. Come discover why this region is so famous for its award-winning cheeses!
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    Cheesemaking: I'm Totally Gouda

    The Cheese School of San Francisco
    Gouda is one of the oldest recorded cheeses, dating at least from 1184, and also one of the most popular worldwide. If you want to know how to make an ageable cheese, then this is the one for you. This class will teach you how to transform fresh milk into a personal wheel of ageable, lovable Gouda. Learn about milk chemistry, culture options and ways to salt and press. You'll also learn three different ways to age your wheel at home. You can decide if you'd like to flavor your cheese with fenugreek or cumin seeds and each class participants takes home a 1 pound wheel of cheese for aging.
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    Cheese & Wine Pairings 101

    The Cheese School of San Francisco
    Pairing cheese and wine to bring out the best takes a little bit of science and a lot of experience. When you get it right, you know: the combination elevates what is already delicious into an experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat (or worse). In this class you'll learn some general guidelines that will help you get it right more often than wrong, and tasting tips that will help you identify your own personal favorites.
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    Mozzarella, Burrata & Riccotta Cheesemaking

    The Cheese School of San Francisco
    What do you really know about cheese? You know that you think it's so, so delicious. But what else? Cheese 101 from The Cheese School of San Francisco is your first step to discovering the delightful world of cheese and cheesemaking. In this class you'll taste, listen, and ask your way through the basics of what cheese is, how and where it's made, and how it's classified. Above all, you'll learn key tasting skills that will enhance your appreciation of cheese for the rest of your life. In cheese as in life, a little knowledge goes a long way.
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    Cheese 101

    The Cheese School of San Francisco
    What do you really know about cheese? You know that you think it's so, so delicious. But what else? Cheese 101 from The Cheese School of San Francisco is your first step to discovering the delightful world of cheese and cheesemaking. In this class you'll taste, listen, and ask your way through the basics of what cheese is, how and where it's made, and how it's classified. Above all, you'll learn key tasting skills that will enhance your appreciation of cheese for the rest of your life. In cheese as in life, a little knowledge goes a long way.
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    Old World versus New World Cheese

    The Cheese School of San Francisco
    Cheesemaking in Europe is built on centuries of tradition. Cheesemakers in North America, however, while inspired by cheesemaking in Europe, are out to create new flavors and forms. In this class you'll see old and new world's on the same plate so you can taste the difference. What makes a better cheese: innovative interpretation or strict adherence to tradition? In this class, you'll be the judge. You will taste a French triple-crème against a similar cheese from the American south; an English cheddar alongside a Vermont one; and several other equally delectable match-ups. Along the way, you'll discover what the most important components of a great cheeses really are.
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    Cheeses of France

    The Cheese School of San Francisco
    Don't knock the French for sometimes acting like the world revolves around them. In the case of cheese, they're right. France is undeniably the historic and cultural epicenter of all things fromage. More than most of us can imagine, the French value their culinary patrimony. So much so that the government puts forth an extraordinary effort to preserve its historic food treasures -- for us to enjoy, here in San Francisco. This class will cover the age-old grand dames, small production treasures, and extraordinary everyday wheels that put the 'ooh-la-la' in French cuisine.
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