In this class, we’ll not only demystify the mozz, but also get you on the road to making perfect ovalini and bocconcini every time. But wait! There’s more! We’ll use our curds to make everyone’s favorite cheese, burrata, and create a seasonal salad with the cheese that we just made.

In the class we’ll also learn about cultures, enzymes, shelf life, what milk to buy, serving possibilities and complete a comparative tasting of Commercial Cow and Buffalo Milk Mozzarellas and Burrata

After nibbling on our creations in class, all participants take home samples of their cheese