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BEGINNING CHEESE MAKING - LEARN 3 CHEESES IN 2 HOURS
Beginning Cheese Making - Learn 3 cheeses in 2 hours
Due to limited space, this is a pre paid event, no tickets will be sold at the door
This beginner level class & event will teach you to make some simple & delicious cheeses that you can make within 1 hour or less, and have them ready to eat that same day. The class will last 2 hours and when you leave you will be ready to try your new adventure of cheese making at home. Each group of students (4 to 5 per group) will start with milk and finesse it over the course of the class to transform it into scrumptious ricotta cheese and a fresh pressed cheese. We will learn a simple technique to press the cheese along with how to infuse it with wine, using wine from your favorite winery, Winery 101. Or just add special spices to change our cheese flavors. We will then create a creamy cheese spread that we will enhance with spices to make it a flavorful pretzel or cracker dip. Participants will learn how to use these cheeses to make your own cheese platter. We will also be discussing the best wine & beer pairings that go with these cheeses. This class & type of cheeses are a great place to start if you’re new to cheese making. Not only is the class fun, but the cheeses are easy to make and require minimal specialized ingredients or equipment. The cheeses are also ready to eat very soon after they’re made. In case you were worried about going hungry, we'll be sampling the cheese products along the way. You will leave the class with your own copies of the recipes of the cheese we made and the knowledge to make your own cheese at home. Only drinks are available for purchase at this venue.
Venue:Winery 101, 9299 W. Olive Ave # 101, Peoria, AZ 85345 5:30 pm – 7:30 pm Thurs. Oct 18, 2018
This is NOT a BYOB event. Drinks, food and gratuity are NOT included in the ticket price. Drinks and food are to be purchased directly from venue. Making the Cheese events are for Adults 21 and over and will contain adult drinking and language.
