Wednesday, January 17, 2018

Join us for a cheesemaking adventure. We’ll begin by initiating a few chemical reactions to start the process. While the curds and whey separate, we’ll discuss the fundamentals of cheesemaking. Focusing on regional artisans, we'll learn why artisanal cheeses are more complex in taste and variety, all the while sampling regional artisanal cheeses and condiments. Between sampling and savoring, we will make stovetop ricotta, queso blanco and panir (actual cheeses may vary). The class closes with stretching mozzarella balls. Impress your family and friends and bring delicious homemade cheeses to your community table.