Fresh Farmstead Cheeses

In this hands-on class‚ we build on the principles taught in our mozzarella classes. Learn the tricks to using different coagulants while we make three classic fresh farmstead cheeses from different parts of the globe: fresh chevre, cottage cheese, and paneer.

After your instructors guide you through making all three cheeses, they will demonstrate how to cook with paneer (who knew there was a cheese that doesn’t melt?), followed by a cheese tasting and comparison of the fresh cheeses and more aged varieties.

We heartily suggest that you take our Mozzarella From Scratch class to learn the basics before this class, but it is not required.

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