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!

  During this hands-on Friday Night class, each student will taste wine from the Republic of Georgia (where the Schindlers did research this summer) as Bill walks them through the art of cheesemaking and breaks it down so students can replicate it in their own home kitchens.

  Everyone will enjoy freshly made mozzarella (with sourdough of course) plus bring some home to impress their families and friends!

  Class will run from 5:00pm – 8:00pm and the cost is $90 per student. To ensure maximum student participation, space is limited.