Learn to make four of the best beginner cheeses in one fantastic, hands-on workshop: ricotta, feta, yogurt & paneer. During class, you'll enjoy a fun sampling of economical red and white wine as you explore the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty cheese curds and protein-rich whey. Each mini-group of students starts with their own milk and finesses it over the course of the class into tangy, versatile feta. While the feta microbes begin doing their work, we'll whip up some ricotta, so quick and dreamy you'll never buy ricotta from the store again. Next up we'll talk about the interesting chemistry behind making the best damned yogurt you've ever had - complete with a tasting. Yes, there is more to it than heating milk and adding culture. Finally, we'll show you how to turn both ricotta and yogurt into paneer, that tasty Indian cheese you can throw into almost any winter dish. In case you were worried about going hungry, we'll be sampling cheese and delicious wine all along the way. This workshop is taught by Nicole Easterday, the founder of FARMcurious. Nicole is an engaging teacher who encourages a fun, social environment while she explains what’s happening in a very down-to-earth format. Attendees will leave Cheesemaking 101 with: - A new appreciation for the magic that is cheese - Confidence and knowledge to reproduce the same results at home. - Handouts including recipes, frequently asked questions, and resources. - Delicious, versatile whey we produce while making the cheese (don't worry, we'll explain how to use it - you can't wait, check out this blog post). - Ideas for a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!
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Once this happens, all final details and changes pertaining to your reservation will be reflected only on the Verlocal platform and its emails, and not on any third-party sites.