Event

Hands-On Cooking Class: Soft Cheeses with Mark Solomon

In this class you'll learn how to make seven soft cheeses: mozzarella, ricotta, lebneh (yogurt cheese), quark, cream cheese, chevre and mascarpone-and you will taste homemade versions of all of them. You'll find that if you can follow a recipe, you can make these cheeses in your own kitchen. We'll make several of them in the class and talk through all the recipes to troubleshoot any difficulties you might run into. We'll learn some cheese chemistry, talk about sources of cheesemaking information and equipment, and of course, eat lots of cheese! Class is limited to 12 students.

Mark Solomon is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle and at Bella Kitchen Essentials in Gig Harbor as well as at Bellingham Food Coop. In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program.