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Cooking Classes -Adults

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cheese

August 13 (Thursday) – Introduction to Cheesemaking, Session I, 7 to 8:30 p.m. ­Learn the fundamentals of artisanal cheesemaking in this demonstration-style workshop designed to give participants the foundation needed to make a variety of fresh cheeses at home. Participants will learn how to make farmer’s cheese, ricotta and chevre.  Basic equipment, recipes, resources, food safety, type of milk, as well as the science behind the craft will be covered. $25 per class.  Instructor: Alley Mazzullo; Maximum: 10, we need a minimum of 5 to run the program.

September 17th – Introduction to Cheesemaking, Session 2, 7 to 9 p.m.
 This class will focus on this traditional Greek cheese and explore the brining process to understand Feta’s salty tangy flavor and differing consistency.  It is recommended that participants take the basic cheesemaking class on August 13th in order to familiarize themselves with terminology, equipment and food science. $25 per person.  Instructor: Alley Mazzullo; Maximum 10, we need a minimum of 5 to run the program.  While it is recommended to  have attended session 1 before enrolling in session 2....it is not mandatory.


* Adjustments and discounts will be applied during checkout if applicable. *

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