Cheesemaking 101 With Wine: Feta, Ricotta, Yogurt & Paneer
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!!
Our new tiered pricing system - BE SURE TO BOOK EARLY!
The regular price for this class is $150 but you can receive the early bird rate of $130 by booking early! Two weeks before the class date the early bird price will expire and the price will increase to the regular price of $150. Classes that are starting to fill quickly may also lose the early bird rate before the two-week deadline due to high demand. Be sure to plan ahead and book early!
This is the cheese workshop you won’t want to miss!
"I can't say enough great things about my FARMcurious class and its founder, Nicole. I'm a cheesemonger through and through and I loved every bit of Nicole's class. She diligently explains the science behind the process so that you aren't just following directions but understanding what makes cheese cheese. All the while she feeds you her own freshly made chevre and some wine. We made friends, learned a new culinary skill, and had a blast. It was delightful!" - Allison S.
YELP users love this class - check out more glowing reviews here.
Location: As of December 2017, all workshops will be held at 825 Bancroft Way, Berkeley, CA.
Must be 21 or over to attend. Please see our cancellation policy here.
Sold out?? Try our waiting list! There may be available dates that aren't listed because they're sold out. If you book a ticket labeled "Waiting List" you will be added to the waiting list for the sold-out date. If we have last minute cancellations we will contact you to let you know. If you don't make it into the class for which you signed up on the waiting list you can choose a full refund or a transfer to another date. Call or email for more information on our waiting list (email@example.com or 510.877.9955)
Interested in a private party? We offer private events for birthdays, bachelorettes, etc. We also offer team-building workshops for businesses and special interest groups (like parent's clubs, scout troops, etc). Contact Nicole directly for more information at firstname.lastname@example.org.
A mozzarella making kit to give now and the promise of our most popular cheesemaking class in the spring! The gift that keeps on giving!
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