Ever wondered how to make cheese at home? Learn to make three distinct and delicious types of cheese: mozzarella, chevre (fresh goat cheese) & burrata. During the class, you'll enjoy a fun sampling of economical red and white wine in this fast-paced, hands-on workshop. This three-hour class walks you through the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey.
Each group of students starts with their own gallon of milk and finesses it over the course of the class into rich, stretchy mozzarella. Enjoy some of your finished mozzarella, then we'll turn the rest into creamy, dreamy burrata. We'll also demonstrate in time-delay fashion how to craft a fresh, tangy goat cheese along with tips to make your goat cheese appear as several different types of artisanal cheeses through various preparation techniques. You'll gain all the knowledge needed to create your own cheese platter instead of buying store-bought cheeses.
In case you were worried about going hungry, we'll be sampling cheese and delicious wine all along the way.
This workshop is taught by Nicole Easterday, the founder of FARMcurious. Nicole is an engaging teacher who encourages a fun, social environment while she explains what’s happening in a very down-to-earth format.
Attendees will leave this class with:
A new appreciation for the magic that is cheese
Confidence and knowledge to reproduce the same results at home.
Handouts including recipes, frequently asked questions, and resources.
Delicious, versatile whey we produce while making the cheese (don't worry, we'll explain how to use it - you can't wait, check out this blog post).
Ideas for a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!
This is the cheese workshop you won’t want to miss!
YELP users love this class - check out our glowing reviews here.
Must be 21 or over to attend. Please see our cancellation policy here.