Curd Is the Word
Monday, March 20, 2017, 6 p.m. to 8 p.m.
Age limit: 21+
Two of Italy's most famous fresh cheeses are ricotta and mozzarella, both of which can be made easily at home. Come join monger and resident cheesemaker Paul to learn how to make these classics. He'll teach all about the separation of curds from whey and what makes mozz stretch. Then you'll get your chance to stretch curd yourself and form balls (it's tricky). The truly adventurous can try to make burrata too! Once you see how easy and delicious it is to make fresh ricotta, you'll never buy packaged again. And of course, you'll sample lots of goodies and glass of wine along the way and take what you make home for later. Also enjoy a 10% discount off any in-store cheese purchases the night of the class.
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