Who wants to make Mozz?

Come join Dr. Bill at the Eastern Shore Food Lab and where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta).

The class will transform local milk into fresh mozzarella cheese. You’ll be amazed at how simple it is to make something so delicious and wholesome.

The class will cover everything from:

• sourcing appropriate milk,

• making the brine,

• stretching the curd,

• shaping fresh mozzarella,

• making ricotta,

• plus he’ll weave in stories of working with traditional groups who ferment dairy around the world