Mozzarella on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella. In this class, your instructor, who is also a cheesemaker, will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini just in time for all that wonderful summer produce. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.
Date: Thursday, April 27;
Wednesday, May 31
Instructor: Sacha Laurin
Cheddar. For many of us, it’s the first cheese we taste. To this day, it’s all but impossible to turn down a hunk of this tangy, savory, robust delight. In...
Mozzarella on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to...
Ricotta, mascarpone, and feta are the cheeses that make appetizers and main courses sing. In this hands-on class, cheesemaker Sacha Laurin will teach you how to make the cheeses that...
Your ovalini are moist and perfectly round. Your chevre is fluffy and tangy. Now you’re ready for your next challenge: Camembert. In this class, you’ll learn how to make the...