Upcoming Cheese Events

Learn to make three types of cheese (mozzarella, burrata, and chèvre) in three hours in this hands-on workshop. The perfect date or night out – sample cheeses all along the way while sipping expertly paired wines. 21+ only. For more information: farmcurious.com/classes or call (510) 877 - 9955. Yelp Reviews: http://ow.ly/tG8Z30bkLuw

You've heard about it on NPR -now experience our most popular class! Learn to make three types of cheese (mozzarella, burrata, and chèvre) in three hours in this wildly popular hands-on workshop. The perfect date or girls' event – sample cheeses all along the way while sipping expertly paired wines. 21+ only. Yelp Reviews: http://ow.ly/tG8Z30bkLuw

Come the holiday season our palates are swimming with holiday ales, barleywines, imperial stouts, porters, and strong, spicy Belgian ales. These beers are to cheese what milk is to homemade cookies. To guide you on this delightful journey is master cicerone Chris Munsey.

Don't let your shoes be the only things sparkling this New Year's Eve. If there's ever a time to go all out on a gorgeous cheese spread, it’s when ringing in the new year. Join cheese expert Kirstin Jackson as she explores the ultimate cheeses and goodies to enjoy before the ball drops. Expect to see classic cheese favorites paired with some holiday treats (think gingersnaps and panforte). And yes, party guests, there will be bubbly!

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.

Join us as we travel around the Loire Valley and through France with premier affineur, Pascal Beillevaire. Previously unavailable in the United States you will taste cheese from specific regions and hopefully discover what makes these cheeses so special. Note: this class offers two ticket types. If you are in the industry, please select - industry- and list your company in the "order notes" section at check out.

Caroline Holstettler, is now in its 20th year of importing the finest Alpine cheeses into the United States. Caroline has been at the forefront of selecting cheese, educating consumers on the health benefits of these Alpine stunners and creating the Adopt-an-Alp program to help maintain fading traditional cheesemaking methods. Join us for an evening of conversation and tasting as we explore the finest beer and cheese from Belgium.

Chevre, mascarpone, and ricotta are the cheeses that make appetizers and main courses sing. In this hands-on class, cheesemaker Sacha Laurin will teach you how to make the cheeses that will become staples in your fridge for many more meals to come. You'll try your creations in class and bring some home to share, or not.

In the 1950s Hubert Mons worked as a delivery driver and trucked food across the whole of France. With the knowledge accrued from such travel and an eye for farms worth stopping off at for lunch, Hubert decided to go into business for himself. In the early 60s he began to source artisanal cheeses from his native region of Auvergne and with his wife, sold them at local markets. Join us as Sue Sturhman introduces you to the world of PDO cheeses from one of the great French affineurs. Note: this class offers two ticket types. If you are in the industry, please select - industry- and list your company in the "order notes" section at check out.

Join us for a trip to the Pacific Northwest and the best they have to offer. From cider and beer to the wide world of cheese. Join Lassa Skinner of Culture Magazine and sommelier Ellen Sutton as they lead you through the orchards, farms and breweries of our northern neighbour.