As you know, I teach cheese classes. Cheese history and culture. Eating cheese and drinking things. Melting cheese and then eating it between toasted, buttery bread (grilled cheese class❤️while drinking things), and finally, I teach cheese-MAKING classes. It's full circle!

Over the years I've got a lot of questions about what it's like to teach or take cheesemaking classes. It's a little hard to show because, well, I'm normally too busy teaching the classes to take actual pictures, but with hopes of better addressing the question .... I hired a friend of mine to take pictures of one of my top-selling classes, mozzarella making, so you can see what's it like.

The public class took place at 18 Reasons, one of my favorite spots to teach in, and features tons of behind-the-scene photos. You'll also get a feeling for what it's like to take the classes. Private and teambuilding classes are a little different but this gives a great idea!

I hope you enjoy my cheeseamaking class photo diary!

Mozzarella Cheesemaking Classes - Behind-the-Scenes

Prepping for class. Before the Action!

Saying hello, then saying fascinating things about cheesemaking sciences to the Attentive future mozzarella makers of America

Warming the milk and adding the rennet

Draining the already-sexy curds

Mozzarella is ALLLL about the temperature of the stretching water-SUPER HOT. We dig the curds from the hot bowls with so many spoons- so we don’t burn our fingers.

Cheesemaking class hits! Balls accomplished!
Mozzarella necklace, anyone?