Behind-the-Scenes Mozzarella: Cheesemaking Classes & Teambuilding

As you know, I teach cheese classes. Cheese history and culture. Eating cheese and drinking things. Melting cheese and then eating it between toasted, buttery bread (grilled cheese class❤️while drinking things), and finally, I teach cheese-MAKING classes. It's full circle!

Over the years I've got a lot of questions about what it's like to teach or take cheesemaking classes. It's a little hard to show because, well, I'm normally too busy teaching the classes to take actual pictures, but with hopes of better addressing the question .... I hired a friend of mine to take pictures of one of my top-selling classes, mozzarella making, so you can see what's it like.

The public class took place at 18 Reasons, one of my favorite spots to teach in, and features tons of behind-the-scene photos. You'll also get a feeling for what it's like to take the classes. Private and teambuilding classes are a little different but this gives a great idea!

I hope you enjoy my cheeseamaking class photo diary!

Mozzarella Cheesemaking Classes - Behind-the-Scenes

Prepping for class. Before the Action!

Saying hello, then saying fascinating things about cheesemaking sciences to the Attentive future mozzarella makers of America

Warming the milk and adding the rennet

Draining the already-sexy curds

Mozzarella is ALLLL about the temperature of the stretching water-SUPER HOT. We dig the curds from the hot bowls with so many spoons- so we don’t burn our fingers.

Cheesemaking class hits! Balls accomplished!
Mozzarella necklace, anyone?

Summer Classes: Burrata Saturday & Ricotta 3 Ways w/ Feastly

This Saturday, make burrata (otherwise known as mozzarella & cream dumplings) in Berkeley

Because summer isn't summer without hand-stretched mozzarella and burrata to slice over heirloom tomatoes, I'm amped for this weekend's class in Berkeley. We'll make quick-set mozzarella, stretch our own fluffy curds, then make decadent creamy burrata while sipping a glass of bubbly! There also might be a mini artisan cheese plate involved. A couple spots are still open for this creamy cheese class- registration closes tomorrow.

Stuffing burrata

A couple other events I'm excited about are July's Ricotta & 3 Recipes with Feastly (photo of what we'll make heads the blog post) and California's Unsung Cheeses and Wines at 18 Reasons in August. In the first we'll make our own whole-milk and cream ricottas, then turn our cheese into 3 summer-friendly recipes like herbed pea and ricotta crostini in a short 2-hour class. In Unsung Heroes, I'll reveal some of my favorite under-the-radar wine and cheesemakers of the Golden State, and introduce you to some of the most exciting cheese made in our state today- it's a good time to be a Californian (there's a lot to discover out there and I'm happy to do the dirty work).

July and August public classes follow. As always, classes fill up fast- consider reserving your spot early. If interested in a private class for your friends, party, or employees, please email me at kirstin@itsnotyouitsbrie.com!

Summer Events and Classes

Mozzarella & Burrata By-Hand

July 8th, Saturday 2-5pm, Berkeley, Potliquor

In this delicious 3-hour class, learn how to make decadent mozzarella and burrata by-hand! After a splash of cheesemaking science, we'll make quick-set mozzarella, then transform it into burrata- mozzarella’s cream filled cousin. We'll end the class by enjoying the cheese we just made together with a glass of bubbly. Good for beginners and advanced cheesemakers both.

Cheesemaking: Ricotta & 3 Summer Recipes

July 22nd, Saturday 11am-1pm, Russian-Hill San Francisco, Feastly

If unimpressed by grocery store ricotta, prepare to meet an entirely new cheese. In this small, 2-hour class, "It's Not You, It's Brie" author and cheesemaking teacher Kirstin Jackson will teach you how make rich ricotta worthy of an Italian grandmother's lasagna, or just eating with a spoon.   After a breezy cheesemaking lesson and ricotta tasting, you'll make your own cheese with whole milk & cream, then turn it into 3 easy dishes perfect for summer parties! Expect a lively, delicious class.

Rosé & Cheese Pairing

July 24th, Monday 6:30-8:30pm, San Francisco, The Cheese School

Not to be confused with the jug wines of yesteryear, the beauty and delightful flavor of pink wines can be enchanting. Wine and cheese expert Kirstin Jackson will explore how rosé is made and discover the flavors of strawberries, minerals, rose petals and cocoa powder that characterize the very best of this style. Pair the pinks with carefully selected cheeses and you have the perfect formula for outdoor summer entertaining.

Basic Cheesemaking: Chevre, Marscapone and Ricotta 

August 20th, Sunday 11- 2pm, San Francisco, The Cheese School

Chevre, mascarpone, and ricotta are the cheeses that make appetizers and main courses sing. In this hands-on class, cheesemaker Kirstin Jackson 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.

California's Unsung Cheeses and Wines

August 23rd, Wednesday 7-9pm, San Francisco, 18 Reasons

With its trophy cabernets and castle wineries, Napa draws more tourists than Bi-Rite Creamery's lines on a summer’s day. Down a winding road (or two) is Sonoma and Marin - home to the legendary creameries that put our state on the dairy map. Past the shiny surfaces of these celebrated regions, bottles, and wheels, you’ll find a California that, while less glittery, is packed with gems that make wine and cheese geeks swoon.

Mozzarella & Burrata

August 27th, Sunday 11-2pm, San Francisco, 18 Reasons

Mozzarella on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella. In this class, your instructor, who is also a cheesemaker, will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini just in time for all that wonderful summer produce. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata. Hope to see you around!

Burrata Comes to You: My New Mobile Cheesemaking Classes

As the sun beams through the moody sky outside after this week's early rains, I sit inside smiling, thinking of the upcoming holidays, and big changes. This week I have something I'm overjoyed to share with you. It involves cheesemaking classes in the Bay Area, me, and, you.

I'm launching a mobile cheesemaking class business.

Just in time for the holidays. Though my list of to-dos for launching are long and big changes often evoke fear, the feeling of calm and happiness washing over me assures me I'm in the right place, doing the right thing. Honestly, I feel pretty blissful.

Starting a cheesemaking class business is something I’ve been thinking about since I got back from the Comté region of Jura years ago, when driving around the British Isles, and while visiting artisan cheesemakers from California to Rhode Island. Simply, the cheese and the cheesemakers got under my skin.

When in England and Ireland making cheese, I fell in love with the way the curd feels on your fingers as you scoop it into wheels. The way mozzarella gently gives when you stretch it, pasta filata style. The way buttermilk transforms milk into fluffy fromage blanc, and the way homemade ricotta transforms even the simplest of dishes.

And I’d be honored to share this with you. 

Stretchy mozzarella. Cream-filled burrata. Soft fromage blanc.

Fluffy ricotta. Crumbly snow-white chevre. 

I will travel to your home or Bay Area business to teach you how to stretch mozzarella, make fresh cheeses like creamy burrata or homemade ricotta. Cheesemaking classes ares fun, delicious, perfect for holidays, team building, or parties with friends or family around your kitchen.

A few example classes

Burrata by Hand: Creamy decadence from start to finish

Fresh Cheeses & the Kitchen: Making and cooking with fromage blanc and ricotta

Cheese Lover Gifts: Making chevre, truffles, and candied walnuts for the holidays

Stretch & Sip: Stretch mozzarella curds, and a fresh cheese and wine pairing

And yes, if you’re more wine than cheesemaking-inclined, I'd happily travel with my cheese and wine pairing classes to your next team building event or gathering too.

Expect to see more blog posts and some lovely changes on this site as I refresh a little and hang out more with others. I'm sorry I haven't been writing as much on the blog- I've been preparing to launch! I hope you find it as exciting as I do. Thank you so much for reading and your support. I feel very blessed as I move forward into this new venture.

If you'd like to reach me for questions or discuss booking, please contact me at kirstin@itsnotyouitsbrie.com.