Cheese Making Class

🧀 From Curd to Wheel: Make Your Own Mozzarella & Cheddar Cheese

Unlock the secrets of traditional cheese making in this immersive, hands-on workshop! In this class, you’ll learn how to transform fresh milk into two of the world’s most beloved cheeses—stretchy mozzarella and aged cheddar. Whether you’re a curious beginner or a passionate food lover, this class will equip you with the techniques, tools, and confidence to start making cheese at home.

Why You’ll Love It:
Cheese making is part science, part art, and entirely satisfying. This class connects you to centuries of culinary tradition, showing you how a few simple ingredients and a little patience can produce something truly extraordinary. You’ll walk away with fresh cheese, the skills to make more, and a new appreciation for this age-old craft.

Spots are limited – reserve your seat now and start your cheese making journey!

Class Length: 1/2 Day
Perquisites: None
📅  Date: November 9, 2025 (1 PM– 5 PM)
📍  Location: Seven Hills, Ohio (10 miles south of Cleveland, Ohio)
👥  Skill Level: Beginner – No prior canning experience required
Price: $80 (includes all materials and food to be preserved)

What You’ll Learn:

🧀 Part 1: Fresh Mozzarella – Quick, Fun & Delicious

Mozzarella is the perfect cheese for beginners. It’s fast, rewarding, and endlessly versatile. You’ll learn the art of stretching curds into silky-smooth mozzarella balls with your own hands.
Topics Covered:

• Milk selection: raw vs. pasteurized, animal types

• Understanding rennet and citric acid

• Curd formation and cutting techniques

• Heating, draining, and stretching curds by hand

• Salting and shaping into balls or braids

• Storage and serving tips

• Variations: bocconcini, stuffed mozzarella, and smoked options

🎉 You’ll take home fresh mozzarella you made in class—perfect for salads, pizzas, or just eating warm!

🧀 Part 2: Traditional Cheddar – The Art of Aging

Cheddar Cheese

Cheddar is a true craft cheese, requiring a more detailed process—but the results are worth it. While aging takes time, you’ll get to experience and participate in every key step of the cheddar-making process, from culturing to cheddaring.
Topics Covered:

• Starter cultures and acidification

• Rennet use and curd formation

• The “cheddaring” process: stacking, flipping, and milling

• Pressing and shaping your cheese

• Salting methods (dry vs. brine)

• Waxing and aging your cheddar at home

• Storage environments and aging timelines

🧀 You’ll leave with a mini wheel of young cheddar, aging instructions, and the knowledge to care for it as it matures into a sharp, complex cheese.

Included in the Class:

• All ingredients (milk, rennet, cultures, salt, etc.)

• Use of cheese making tools: thermometers, molds, presses, stretch paddles, etc.

• Printed guide with step-by-step instructions for both cheeses

• Aging and storage charts for long-term care

• Cheese tasting samples, including aged cheddars and fresh mozzarellas

• Your own handmade mozzarella and young cheddar to take home