Event

Heart-Shaped Cheesemaking

{A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of soft ripened washed rind cheese, alongside wine and an array of snacks.}
Monday, February 10, 6:00-9:00pm
$60 for 18 Reasons members; $70 for the general public

Make the month of love extra-special (and extra stinky) by making your own heart-shaped soft-ripened cheese in the style of a reblochon with San Francisco's own 'Milk Maid' (instructor Louella Hill).

In this action-packed evening class, you (and maybe your cheese-loving lover) learn the basics of cheesemaking including which milk to use, where to find cultures, and options for rennet and what makes a soft-ripened cheese variety unique in terms of the make process. Lastly, because your heart will need to mature for a few weeks afterwards, you'll get a crash course on cheese affiance.

About the Instructor
Louella Hill, aka The San Francisco Milk Maid, first encountered cheesemaking while on a sheep farm in Tuscany over a decade ago. There she realized she could be part of the process all the way from sunlight to dinner plate. She never turned back. She's trained in Europe and the US though now works mainly with a 5-gallon pot in her own kitchen. Her forthcoming book on home cheesemaking, Kitchen Creamery, is due out by Chronicle Books this year.