The Big Cheese

Starting on

January 9, 2022

with

Aditya Raghavan

Class Bundle Price

plus tax

The price includes: A bundle of 3 themed classes (described below) plus a Coupon Code for a discount on a 4th class of your choice (valid for 4 months from the date of purchase).
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Discounts on In-Person Class Bundles: 33% off 1 in-person class of your choice.
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Discounts on Online Class Bundles: 100% off 1 live online class of your choice.

Disclaimer: Each bundle must be purchased as a separate order.

Note: All discounted and bundled class sales are final, there will be no refunds or exchanges.

This bundle has expired.

Making Mozzarella

Live

January 9, 2022 10:30 AM

Join our Cheese Making expert Aditya Raghavan and learn how to make your own fresh Mozzarella, at home. In the first half-hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to continue with the cheese-making process. While you make your cheese, you'll also learn to prep and prepare a delicious Panzanella, with sourdough and veggies tossed with torn mozzarella - you can cook along with store-bought cheese, or make your Panzanella after the class once your own mozzarella is ready to serve!

Cream Cheese

Live

February 12, 2022 2:00 PM

Join our cheese maker Aditya Raghavan to learn how to make your own fresh cream cheese, at home. Starting from fresh milk on Day 1, you will learn all of the steps required to make a creamy, rich cream cheese. The process is simple, but attention to the minor details will result in a truly exceptional cheese. You will never buy cream cheese again! Since cream cheese is a three day process, we'll share with you a pre-recorded session on starting the process by setting the milk on Day 1. Then we'll meet on Day 2 to drain our set cheese, and show you how to salt it later in the day. Then finally we'll show you how to finish your cheese on Day 3.

Crescenza (Stracchino) Cheese

Live

February 20, 2022 12:30 PM

Join Cheese Maker Aditya Raghavan and learn how to make Crescenza (aka Stracchino). This fresh and spreadable rindless cheese originates in the Italian Alps, and can be served plated with a salad, on a pizza, in a sandwich or stirred into a risotto. In the first half hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to finish the cheese-making process. Addie will take you through all of the stages of making this delicious cheese, including cutting the curds and draining your cheese, then after 4 to 5 hours you'll salt then refrigerate it overnight until it's ready to serve, the next day (you'll have your class recording to refer back to as you finish your cheese through the day). While you make your cheese, you'll also learn to make Piadina flatbreads, and how to serve them as they do in Lombardy, filled with Prosciutto, Tomatoes and your home-made Crescenza Cheese. So once your cheese is ready you'll be able to whip up and grill some Piadina for your lunch or supper, using your homemade flatbreads.