Artisan Mozzarella Cheese Making Class

Classes begin again at the end of December. Join our newsletter to receive emails on when they will become available and for the latest news at the shop.

In this cheese-making class, we will explore stretching or pulling fresh mozzarella curds and forming them into mozzarella balls. While we will not be making our curds from scratch you will learn key points to retain buttermilk and fat throughout the pulling process to yield a delicious milky ball of mozzarella. Following the pulling, there will be a tasting of all three kinds of cheese served with tomatoes dressed in EVOO, basil, a pinch of salt, and fresh focaccia bread.

Please note that we work with boiling water and you will have your hands in near boiling temp water.