Cost for class is $32. Reserve your spot here.
Love the flavor and versatility of mozzarella cheese? You’ll love it even more when you make it fresh yourself. Eileen Moffatt (The Ms. Of Ms. Moffatt’s Curds & Ways) who learned cheesemaking at The San Francisco Cheese School, will lead you through the hands-on process for making a batch of fresh mozzarella that simply seems to melt in your mouth. You’ll be making the cheese and stretching it by hand, creating strands to braid, small cheese balls to brine and a mild, easy-to-make cheese that requires only a few special ingredients. This cheese goes great on pizza, with tomatoes, and anywhere else you’d use the store-bought kind.
Attendees are welcome to bring wine or their beverage of choice to enjoy during the class.
Eileen Moffatt first got started making cheese after attending The San Francisco Cheese School while living in the Bay Area. New to Knoxville, she brings her west coast curds and wheys to the great state of Tennessee. With a background that includes writing, psychology and racewalking marathons, she spends as much time in the kitchen as possible. In addition to cheese, she’s got a treasure of gluten-free capabilities and hopes to bring together foodies to create fun times in her new hometown.