Here are a couple of events this March you won’t want to miss!
Hands on Cheesemaking Class Creme de Ricotta & Spring Leek Lemon Tapenade at Epicurean Connection (March 8, 2020)
Class included hands on Cheesemaking Class of Creme de Ricotta & Spring Leek Lemon Tapenade Tortas. Each guest will take home a cheese cloth, cheese ladle, cheese recipe card. In addition, the class will learn how to make Spring Leek Lemon Tapenade. Class included complimentary wine tasting .
Three Cheeses in Three Hours with Wine at FarmCurious (March 15, 2020)
Learn to make three distinct and delicious types of cheese: mozzarella, chèvre (fresh goat cheese) & burrata. During the class, you’ll enjoy an extraordinary sampling of local and sustainable 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 biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey.
Three Day Intensive Cheese Education Program at The Cheese School of San Francisco (March 21-23, 2020)
“Our Three-Day Intensive Cheese Education Program is led by Market Hall Foods General Manager, Juliana Uruburu, and is intended for cheesemongers, chefs, caterers and other food professionals looking to improve their cheese knowledge.”
It’s a hands on experience in the classroom and on a farm. You’ll gain knowledge and insight from the top cheese shop owners in the area. The program covers:
- The ins and outs of buying and caring for cheese
- How to taste cheese at a professional level
- Cheese pairing approaches to beverages and food
- Basics of cheesemaking
- A visit to a successful farmstead cheese operation
- Lessons learned from a local cheese shop owner
- A vertical tasting of milk, yogurt, and fresh cheeses
- And tasting of at least 45 different cheeses over the three days.
California Artisan Cheese Festival (March 27-28)
This cheese festival brought to you by The California Artisan Cheese Guild, brings together cheesemakers, farmers, educators, authors, chefs, cheese mongers, brewers, distillers, and winemakers from all over California for three days of cheese tasting, education and celebration.
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