Back by popular demand! We are offering this class on May 25th and September 14th!
This hands-on class will cover the basics of cheese making. We will go over everything you need to make a cheese from scratch, including equipment, a bit of science, and even how to use rennet. During this class, we will be working in pairs to make mozzarella, ricotta, and a farmers cheese that will all be ready to eat (or bring home) by the end of class. So bring a friend to work with, or make a new friend while you make some delicious fresh cheese!
Class will be capped at 12 students; no day-of sign up will be allowed.
Instructor profile
Jeff Zahorchak is a proud ne'er-do-well who is passionate about cooking, fermenting and other ways of creating tasty things. He’s formally trained in Classical French and Southern American cooking styles, and informally trained in all things food and alcohol. He’s been fired from some of the best restaurants in the Bay Area.
