Food and Beverage Trends for 2023
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What will food and beverage menus look like in 2023? Lyons Magnus, a global foodservice, and ingredient source, predicts five emerging trends. “We use our proprietary research and analysis to support our partners with targeted …

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Home Cheesemaking

Submitted by on September 14, 2011 – 12:16 amNo Comment

Learn how to take the first steps in “Home Cheesemaking” with a four-hour class at the Cheese School, 2155 Powell Street, San Francisco, California (a city that is, of course, a popular destination for us Road Trips Foodies). All we have to do is be there from 2 to 6 p.m. September 24, 2011 (and, of course, register in advance and pay the $120 per person fee).

In this hands-on class, you’ll learn the basics of making fresh cheeses from cheesemaking instructor and cookbook author Mary Karlin. You’ll get to sample cheeses that have been made ahead, and discuss style and flavor. You’ll work in teams to make four cheeses: paneer, ricotta, mascarpone, and chèvre. Each team will divide what was made in class to take home (if the cheese makes it that far). The instructor is Mary Karlin.

This is just one of several classes at the school, so take a look at all the options. Founded in 2006 by Sara Vivenzio, The Cheese School of San Francisco offers regularly scheduled classes as well as corporate events and private parties.

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