At The Fork, we specialize in farm-to-table, which is why all of our classes begin with a tour of the farm. You’ll learn our history, meet our cows, understand our commitment to sustainability and see how we create our farmstead cheeses – all right here on the Giacomini Dairy. Once inside The Fork kitchen, you will receive a hands-on education in cheese making from Chef Instructor and cookbook Author Mary Karlin. Mary will share tips from her recently-published book, Artisan Cheese Making at Home, and will begin the class guiding you through a tasting and discussion of hand-made cheeses. After a farm fresh lunch catered by The Fork, you’ll partner with other students to make your own cheeses, with enough to share and take home! Mary will teach you stretching, shaping and curing techniques built on the foundational basics of cheese making. Some cheeses will be finished at home. At the end of the day, Kuba Hemmerling, Head Cheese Maker, and Mary will join you for a relaxing glass of wine and a focused tasting of the cheeses made at Point Reyes Farmstead. Mary’s new book will be available for purchase.