This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)
Soft Cheesemaking Class in Seattle.
In this class you'll learn how to make seven soft cheeses-mozzarella, ricotta, lebneh (yogurt cheese), quark, cream cheese, chevre and mascarpone-and you will taste homemade versions of all of them.
You'll find that if you can follow a recipe you can make these cheeses in your own kitchen. We'll make several of them in class and talk through all the recipes to troubleshoot any difficulties you might run into.
You'll learn how to make the cheeses in your own kitchen, talk about sources of cheese information and equipment, and eat lots of cheese. Class is limited to 16 students.
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Mark Solomon is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. In the last several years he has successfully made over five hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Monterey Jack as well as many soft cheeses and bloomy rind cheeses. He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle and at Bella Kitchen Essentials in Gig Harbor as well as at Bellingham Food Coop. In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program.