Chevre, Manchego, mozzarella di bufala. Some of our favorite cheeses are made from milk other than cow’s. Each milk type infuses a cheese with distinct flavors and textures. In this class you’ll taste an array of fresh, soft-ripened, aged, washed, and blue cheeses of sheep, goat, and water buffalo milk and learn what differentiates one from another.
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A 4% San Francisco Health Care Ordinance Fee will be applied to all of our classes, catering and platter purchases
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