What a perfect way to spend a Friday – making mozz and drinking wine!

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) and enjoy a tasting from Broken Spoke Winery while tasting all a variety of cheeses and sourdough snacks!

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!