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August 20, 2022 10:00 AM
Aditya Raghavan
Aug 20 & 21 10am-4pm
Live Class
On-Demand Class
$ 225.00 CAD
plus tax
We're excited to introduce our first ever Cheese-Making Bootcamp, with our resident cheesemaker Aditya Raghavan. Join Addie for 2 in-depth days as we immerse you in the skills and techniques you need to start cheese-making at home. On DAY 1 (Saturday August 20th from 10am to 3/4pm) you'll learn to make your own Mozzarella, which we'll use on Pizzas for a delicious lunch on our patio on DAY 2. Plus we'll start work on homemade Yogurt and Cream Cheese, enjoy a lunch of Bagels with Addies's own Cream Cheese and our House-Cured Salmon, then finish the day with a Cheese Tasting and discussion of the history of cheese-making and a run-down on different styles of cheese. On DAY 2 (Sunday August 21st from 10am to 3/4pm) we'll turn our Yogurt into Labneh, finish our Cream Cheese with herbs, and make Halloumi and Ricotta too. Plus we'll be making pizzas with Saturday's Mozzarella for lunch, frying up some Halloumi for an end-of-day snack, and sending you home with the Cream Cheese we made as well as the Cultures and Rennet you need to get you started making cheeses on your own!
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When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Limited to 10 participants, the Seafood Skills Cooking Camp with Chef Owner Kathryn Joel is an immersive weekend of seafood cookery for home cooks. You’ll explore tartare and ceviche, curing, pan-frying, poaching, baking, and finishing dishes salt-crusted and en papillote, all using the freshest ingredients sourced from local suppliers. Taste as you cook and end each day with a shared meal of the dishes you’ve prepared. Day One focuses on raw preparations and pan-frying, while Day Two highlights salt-crusted and en papillote techniques, offering indulgent flavours, expert guidance, and an intimate, hands-on experience that will elevate your seafood skills to a new level.
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