Mozzarella & Ricotta + Dinner with Chef Andy

Mozzarella and Ricotta cheese with Chef Andy

Have you ever wondered how mozzarella is made? How do cheese curds transform into a stringy texture, and then into perfect balls?

In this beginners’ class you will make an easy and delicious mozzarella recipe. 

You will learn what milk type works best for this recipe and why, and you will be introduced to the enzyme rennet, used to aid in the separation of the milk during the cheese-making process.

We will start with milk and finesse it over the course of the class to produce a delicious, fresh, and warm mozzarella. We will have some hands-on fun as we stretch & taste the curds. You’ll also learn how to reuse the whey (the liquid remaining after milk has been curdled and strained) and make a tasty Ricotta cheese. 

The basic and simple techniques acquired in this class will prepare you to experiment confidently at home yourself. We will also discuss the best wine & beer pairings that go with these cheeses. 

This class and these types of cheese are a great place to start if you’re new to this process. You will walk away with the desire to learn more about making home-made cheese.

At the end of the class we will dine together and try the delicious cheese we’ll have made. The dinner will include a Chef’s choice salad, a main course and dessert.  

You go home with:

• Your own copies of the recipes we made 
• Fresh mozzarella balls and fresh ricotta cheese 
• The basic knowledge to experiment with any type of cheese making at home