Charcuterie-Making Class at The Cheese School of San Francisco

The Cheese School of San Francisco organized a Charcuterie-Making class. During this 3-hours class led by Sebastien Espinasse and our chef Antonio Pinheiro, students learned how to make pâté and duck rillettes.

And they did a great job!

Watch Lily-Rose’s video to know more about this amazing class!

Pictures on Facebook The Cheese School Google Maps