October 1, 2011
Have you ever wondered how to make your own fresh mozzarella, goat cheese, or mascarpone?
Then mark your calendars for Saturday, October 29, when you can learn the foundational basics of cheese making and ways to use fresh cheeses from chef/instructor and cookbook author Mary Karlin.
Mary will share tips from her newly-released book, “Artisan Cheese Making at Home,” published by Ten Speed Press.
Students will taste sample cheeses that have been made ahead then discuss the styles and flavors.
Attendees will work in teams to make all of the cheeses, then share what they’ve made to take home. Some cheese will be finished at home.
Participants gather at 10:30, class starts at 11:00am in the Multi-Use Kitchen at the Art Institute of Seattle.
The class is $200 and includes a signed book.
Call 206-239-2363 to register with a credit card.
Questions about this workshop? Contact Bridget Charters at email@example.com.