Mozz Cheese Making Workshop
Select Sundays (1:00 to 3:00 PM) and Thursdays (6:00 to 8:00 PM) March through May!
"Blessed Are the Cheesemakers!"
Learn how to make your very own cheese! Start with fresh local milk and end with Primo Sale, a fresh farmers cheese known throughout many cultures. The class will begin with the culturing of the milk, and then as we wait for the process to work its magic, we will discuss the theory and history of cheesemaking. Once the milk is ready to be manipulated, we will demonstrate the techniques necessary to create a fabulous cheese. Artisan cheese is less about recipes and more about those small details that will bring your cheese next level. Enjoy it fresh, great for grilling, or lightly breading and frying, you choose how to eat your own primo sale at home. We love it on its own, paired with an excellent wine.
All classes are taught by renowned cheesemaker, Luca Mignogna, of Mozz Newport.
Luca worked as a professor for 6 years at the BCAE teaching artisanal cheesemaking. Luca has been featured on numerous TV & radio programs in the US & Italy including PBS & RAI Italia as well as also featured in numerous print publications across the globe. In 2009, he received his degree in Artisan Cheesemaking through UVM’s Institute for Artisan Cheese. His cheeses have won multiple awards from the American Cheesemaking Society and he has become an institution in the world of Cheese. In 2016, Luca received his MBA, and continues to travel and teach fundamentals of cheesemaking as well as advanced cheesemaking. Luca also consults young cheesemaking professionals, helping them capitalize on their production in various places across the globe, sharing his passion with all.
Please Note:
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