Come join us for a hands-on cheese making class. You will start with a gallon of milk, separate the curds from the whey, and make mozzarella.
In this class, you'll start with a gallon of milk. You'll learn about the enzymes used to separate the curds from the whey, and start making your own mozzarella. You'll strain the curds and stretch your cheese to form into fresh, warm balls of mozzarella. You're welcome to eat it fresh, or take it home. If you decide you want to enjoy your mozzarella fresh, we'll provide some bread, olive oil and basil for you to dip, drizzle, or smother you cheese.