COVID-19 Update: Please note that all in-person classes are postponed until further notice. We haven't gone dark, though! We releasing a lot of great cheesemaking and fermenting content on our Patreon site and through YouTube so drop in and check it out! It means a lot if you subscribe to help support us while our classes are shuttered.

Hit our two most all-encompassing cheesemaking classes all in one day! Learn to make feta, ricotta, yogurt and crème fraîche first then move onto mozzarella, burrata and fresh chèvre in the evening. We're only offering this event about once every two months so be sure to sign up early!

Part 1: Cheesemaking Superstar: Feta, Ricotta, Yogurt & Crème Fraîche 11am-2pm

Learn to make four of the best beginner cheeses in one fantastic, hands-on workshop: ricotta, feta, yogurt & crème fraîche. You'll enjoy a light sampling of 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 make some bomb crème fraîche that will sexy up about any dish.

Part 2: A 2.5-Hour Lunch Break with Curated Cheese Tasting & Pairing

During the break, take a quick jaunt up to the cheese counter at Market Hall Foods (The Pasta Shop) in the 4th Street shopping district. It's a 15 minute walk (7 blocks) or a 4-minute drive. You'll enjoy a curated cheese tasting by the team at Market Hall and learn some amazing pairings for the cheeses we create in class. You'll have a few minutes to shop and look around before lunch, which will be provided. After lunch, you'll head back to FARMcurious headquarters for the third and final class of the weekend.

Part 3: Three Cheeses in Three Hours with Wine 4:30-7:30pm

Learn to make three more distinct and delicious types of cheese: mozzarella, chèvre (fresh goat cheese) & burrata. During the class, you'll enjoy 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 cheese 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. Enjoy some of your finished mozzarella, then we'll turn the rest into creamy, dreamy burrata. We'll also demonstrate in time-delay fashion how to craft a fresh, tangy goat cheese along with tips to make your goat cheese appear as several different types of artisanal cheeses through various preparation techniques. You'll gain all the knowledge needed to create your own cheese platter instead of buying store-bought cheeses. 

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 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).
• Ideas for a couple of fail-proof, economical wines to pair with cheese – never again at a loss before a dinner party!!

This is the two-part 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 our classes - check out more glowing reviews here.

Location: All workshops are held at 825 Bancroft Way, Berkeley, CA.

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 (info@farmcurious.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 nicole@farmcurious.com.