Mozzarella is on nearly every aspiring home-cheesemaker’s to-do list. Yet, it’s not easy to get it right. Why won’t your curds form a ball? When you do get the ball to form, why is it hard enough for a game of hacky-sack? These are the mysteries of mozzarella.
In this class, we will not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata.
Note: If the class is sold out, please email info@thecheeseschool.com to be placed on the waiting list. They will notify you if any spots open up.
public cheese classes and events
San Francisco Bay Area
Classes & Events
I teach public cheese making and and private wine & cheese classes all over the Bay Area! (I no longer teach private cheesemaking classes- just pairings!) Find out more about my private classes here, or email kirstin@itsnotyouitsbrie.com with questions. As a friendly reminder, these classes fill up fast. If they’re listed but sold out, get on the school’s waiting list- sometimes spots open up.
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Earlier Event: March 28
Tasting Seminar: Eastern European Wines and European Cheeses
Later Event: April 2
Making Mozzarella Cheese