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Three Cheeses in Three Hours
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Three Cheeses in Three Hours

5.00 out of 5
(4 customer reviews)

$125.00

Learn to make three distinct types of cheese (mozzarella, chevre & ricotta) then enjoy a wine pairing in this fast-paced, hands-on workshop.

* August 15, 2014 7-10pm (Oakland)

* August 17, 2014 11am-2pm (Oakland)

* Sept 5, 2014 7-10pm (Oakland)

* Sept 7, 2014 11am-2pm (Oakland)

* Oct 3, 2014 7-10pm (Oakland)

* Oct 5, 2014 11am-2pm (Oakland)

More Dates Available – select options below to view.

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Product Description

Learn to make three very distinct and delicious types of cheese (mozzarella, chevre & ricotta) then have fun pairing them with a fun sampling of economical red and white wine in this fast-paced, hands-on workshop. This three-hour class walks you through the history of cheesemaking, important facts about milk quality and differences as well as the complex biology and chemistry behind turning milk into tasty curds and protein-rich whey.

Each group of students starts with their own gallon of milk and finesses it over the course of the class into rich, stretchy mozzarella. While the mozzarella curd sets, we’ll demonstrate in time-delay fashion how to craft a fresh, creamy goat cheese then give you hints on making it appear as if you make several different types of cheese. Meanwhile, we’ll be cooking up an easy-breezy, dreamy ricotta in the background.

Then, of course, the part you’ve all been waiting for, we’ll talk about the challenge of pairing wine with very fresh cheeses and we’ll sample some glorious, affordable options. In case you were worried about going hungry, we’ll be sampling cheese 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 this class 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).
  • Recommendations for a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!

This is the cheese workshop you won’t want to miss!

Location: Depending upon which option you choose, this class is held at one of two locations: 3543 18th Street in the Mission neighborhood of San Francisco (accessible by Muni and BART but very limited parking), or 247 Marlow Drive in Oakland (2 miles from BART but with ample parking in a safe, historic neighborhood) Must be 21 or over to attend. Please see our cancellation policy here.

Sold out?? Is your preferred date sold out? Call or email to inquire about our waiting list (info@farmcurious.com or 510.410.3761)

Interested in a private party? We offer private events for birthdays, bachelorettes, etc. Contact Nicole directly for more information at nicole@farmcurious.com.

Financial assistance: You’d love to attend but not sure you can spare the cash? Email to ask about work trades at info@farmcurious.com.

4 reviews for Three Cheeses in Three Hours

  1. FARMcurious
    5 out of 5

    :

    From Roger L on Yelp (http://www.yelp.com/biz/farmcurious-oakland-3):

    We attended the Three Cheeses class today and were TOTALLY impressed. I’ve attended classes at Le Cordon Bleu (Paris) and La Varenne (Paris) multiple times. While those facilities have high-end facilities and a VERY pricey fee, neither of them exceeded the excellent and detailed instruction that Nicole provided today.

    Her knowledge of cheese making as “science & art” and her ability to impart that knowledge in a fun and engaging manner, all the while making cheese (!) was very impressive and totally enjoyable.

    Thank you, Nicole, for a very fun day (making and tasting cheese with wine pairings to boot) made for a VERY satisfying afternoon!

    If you have any interest in DIY foods (cheese, fermentation, canning, chickens, etc.), DO book a session with Nicole. I assure you that you will enjoy the experience AND reap the benefits many times over as you bring those skills to your kitchen and family!

  2. FARMcurious
    5 out of 5

    :

    From Elaine M on Yelp (http://www.yelp.com/biz/farmcurious-oakland-3):

    I attended one of Nicole’s (the business owner) cheesemaking classes on 12/15. What a fun and informative time I had! – and from the comments of the other students I wasn’t the only one who felt that way. I left with confidence enough to try to make ricotta, mozzarella and chevre. There were plenty of tastings to go around accompanied with a complimentary wine pairing. The setting was a homey multi-use kitchen in a residential setting in Oakland close to the San Leandro border. I am certainly planning on taking more classes from FARMcurious.

  3. FARMcurious
    5 out of 5

    :

    From Melissa L on Yelp (http://www.yelp.com/biz/farmcurious-oakland-3):

    Attended the 3 cheese class today and learned SO much! Had a really great time with other very cool people and an excited to use what I learned at home.

  4. FARMcurious
    5 out of 5

    :

    From Mike F on Yelp (http://www.yelp.com/biz/farmcurious-oakland-3):

    I took the cheese class with my girlfriend and it was definitely a great experience! Nicole is very friendly and patient. She definitely is passionate about what she does, and is an expert in the field.

    We made Ricotta and Mozzarella, I really enjoyed trying something new and left confident that I could make these on my own.

    A great amenity was the free wine, champagne, and fresh goat cheese (which was awesome) that we were able to have throughout the class. Thank you FARMcurious!

  5. FARMcurious

    :

    From Marlene B on Yelp (http://www.yelp.com/biz/farmcurious-oakland-3)

    I took Nicole’s cheesemaking class and am so happy that I did. Cheese is one of my favorite foods. I am now informed and equipped to make my own. She taught us how to make 3 different cheese in 3 hours.
    So informational, educational and FUN!

    Nicole is a friendly instructor and she is patient.
    Recommend to all who would like to know how to make cheese!

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