Whether it's fresh chevre, manchego or mozzarella di bufala, many of the world's great cheeses don't come from cows. For curd nerds in the know, it's all about the goats, sheep and water buffalo.
In this class we'll learn how each milk type infuses a cheese with truly distinct flavors and textures. Led by an expert instructor, you’ll taste an array of styles from traditional artisans and new-world innovators alike. We will dive deep into the rich nuttiness of sheep's milk, the goat's lemony zip, and the lush creaminess of buffalo cheese.
Upon arrival, we'll welcome you in with a glass of bubbly and you'll enjoy perfectly paired wine tastings alongside your flights of cheese during class.
Time: 6pm - 8pm
Date: Wednesday, April 26, 2023
Location: In-Person @ The Cheese School of San Francisco - 2535 3rd Street, San Francisco, CA 94107
In the notes section during checkout, please let us know if you have any gluten or nut allergies. We’ll do our best to accommodate.
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A 4% San Francisco Health Care Ordinance Fee will be applied to all of our classes, catering and platter purchases
Note: If the class is sold out, please email: firstname.lastname@example.org to be placed on the waiting list. We'll notify you if any spots open up.