Mozzarella

A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.

Embrace the wonderful world of "pasta filata" cheeses by learning to stretch your own fresh mozzarella with teacher Kirstin Jackson! We'll practice forming knots and braids and even learn a few recipes for using the fresh batch (although eating it straight-up is certainly recommended).

As with all of our cheesemaking courses, this class includes information on the basics of cheesemaking, including which milk to use, where to find cultures, options for rennet, and what makes this particular cheese unique in terms of the process. Kirstin is an absolute well of information and inspiration!

Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.