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Feta from Scratch

August 10 @ 6:00 pm - 9:30 pm


A hands-on cheesemaking course with a light dinner served with wine. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

“Feta. “White cheese.” Peynir. Whatever you call it, this lively, versatile cheese is one of the most beloved in the world! In time to use the creamy, crumbly one with Bay Area’s best summer produce, this class will teach you how to make feta at home. You will learn the basics of cheesemaking and where to find supplies, we’ll start a batch of feta together and talk feta history, we’ll taste three very different international and local versions, and you’ll learn how to turn your own feta into the most decadent marinated cheese you’ve ever had. At the end of the class we’ll sit down to a light dinner of salad, and enjoy two feta dishes we made together.

Note: Students will take home a container of curd home to finish making feta at home.



Marinated Feta with Olive Oil, Dried Herbs, and Chiles

Broiled Golden Feta with Rosemary, Thyme and Honey

Peaches, Feta and Mint Crostini


This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.

Let’s Cook Together! 

Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of CheeseKirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.


August 10
6:00 pm - 9:30 pm
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