Mozzarella Making Workshop
It's time to kick it up a notch and try your hands at making fresh mozzarella cheese! It's sweet milky flavor is hard to resist And aged cheeses are an entirely different animal, with their nutty, sometimes even earthy profiles.
But what goes into making that cheese? How are flavor profiles developed? And why does flavor vary so greatly from a brie to a cheddar to an aged gouda?
That finished cheese you love starts in the field, and our good friend Allison Toepp will take you through the entire process. From pasture to plate, she'll walk you through the cheese making process, explaining how things like grazing and aging ultimately create those tastes and textures you're after.
After learning the basics of cheese making, you'll try your hand at whipping up a batch of fresh mozzarella and finish class by sampling some the beautiful aged cheeses form Chaseholm Farm.
ABOUT CHASEHOLM FARM
Chaseholm Farm is a small multi-generational, family farm, spanning the borders of Northern Dutchess and Southern Columbia Counties. The Chase family began farming here in the 1930s; a farm with a fertile Holm, or flatland through which a small stream meanders. In its current manifestation Chaseholm Farm continues as a sibling effort in agriculture. Sarah Chase manages the dairy herd and grazing lands, while Rory turns that milk into delicious cheeses.
Flagship Farm in LIC (View)
37-18 Northern Blvd
Long Island City, NY 11101
|Minimum Age: 18|
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: No|