Experience the fun of making your own fresh mozzarella as you are guided by Kathryn Simon through the steps to stretch curds into tender, sweet mozzarella. Learn the tips and tricks to avoiding tough cheese. Then we will move on to sweet, mild, milky, and wonderful, Burrata —a good choice anytime, anywhere, and for any reason. Everyone loves it; now come learn how to make your own. Turn curds into the beautiful balls that we know as Burrata. We’ll complete the class with a cheese tasting, comparing between these fresh cheeses to our cave-aged Cherry Grove Farm cheeses. You will leave with the fresh cheeses (that you don’t eat during class) and a class folder full of cheesemaking information and recipes to use at home.The class is three hours, and will be held at Cherry Grove Farm. Folks are encouraged to BYOB for the cheese tasting.
Cherry Grove is a diversified, sustainable dairy farm and creamery situated on 480 acres of woodland, wetland and pasture in Lawrenceville, New Jersey, making award-winning farmstead cheeses from our grass-fed raw cows’ milk. Our cheeses are made in small batches and aged on the farm, with attention paid to the craft of artisanal cheesemaking. Each piece reflects the distinct flavors, aromas and seasonal variations of our unique terroir. Developed from classic European recipes, our cheeses are American originals. As part of a sustainable ecosystem, they also raise a small number of heritage breed pigs, lambs, chickens and beef cattle, producing grass- and whey-fed meats, raised without hormones, antibiotics or steroids. By raising a variety of animals they use resources more efficiently, creating a farm that is sustainable not only in production, but also as a business. With this ethos comes a commitment to the long term health of farm land.
Registration Required. Members $60, Non-Members $70.