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Local Event
Cost: 85.00 per person
Hand Pulled Fresh Mozzarella, Burrata & Traditional Pesto
Make everyone’s favorite cheese for yourself*.
We’ll start with a discussion on sourcing and selecting the cheese curd, then dive right into the hot water, literally. You’ll melt the curd in 170-degree salty water and learn how to retrieve it, pull it, stretch it, squeeze it and form it into the perfect ball. Once you’ve mastered that, you’ll make the delicate stuffed version, Burrata. The favorite variety of the favorite cheese.
Just to keep the hands-on Italian experience going, you’ll make basil pesto in the traditional manner, with a mortar and pestle. That’s where the name comes from, see, you’re learning already.
You'll work in an intimate setting with no more than 24 participants.Take your spoils home, or eat it up there paired with wines taken right from the barrels in the winery, all made on site. Class includes a glass of wine specially selected by the vintner to compliment the evenings dishes.
The 2016 US per capita consumption of mozzarella is reported at 11.27 pounds, cheddar came in second at 9.6 pounds.
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