Class cost is $37. Reserve your spot here.
Using everyday ingredients, you can learn to make a Crème de Ricotta that is so luscious and so delicious, you’ll never buy store-bought again. Eileen Moffatt (The Ms. Of Ms. Moffatt’s Curds & Ways) who learned the craft at The San Francisco Cheese School, will lead you through the hands-on process. Participants will taste some variations on the cheese, make their own and take some home. BYOB. Please feel free to bring the adult beverage of your choice to enjoy as we make cheese.
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.