Mozzarella Making Class

The Campania Region in Italy is known for its beautiful water buffalo milk pasta filata cheese: mozzarella.  Although the water buffalo is a rare entity in the U.S., we can make the most of this traditional recipe by using the best breed of local cow milk. How do we replicate the richness of classic water buffalo milk in our cow milk mozzarella?   Our class will explore cheese making by producing a large batch of the cheese to be eaten fresh.  Expect drink, cheese, spring produce, stories, and recipes from an urban cheese maker.

Admission is $35 and includes all materials. Space is limited and reservations are required. Email citysuppersbk@gmail.com for reservations and inquiries.

To learn more about Jessica Sennett, the cheese maker,  you can visit: cheeseinthecity.wordpress.com

LaunchPad
721 Franklin Avenue, Brooklyn
2/3/4/5/C to Franklin Ave
8p; $35 Reseveration required: citysuppersbk@gmail.com