Check out our class options below, and gear up to learn more about cheese than you’d ever thought possible. Questions? Check out our Frequently Asked Questions or contact the Education Department at 212.243.3289 x 42 or firstname.lastname@example.org.
Cheeses, like all good things come and go with the changing of the seasons. Discover why fresh chevre tastes best in the spring and why some cheesemakers won't even put out their award making cheeses during certain months. Head monger and cheesemaker Katie Falconer takes us through the nuances of seasonal cheeses, highlighting what is best right NOW. Find Out More
It seems obvious: light, crisp wines and fresh, creamy cheeses. But just like anything, the nuances that distinguish a dry Riesling from a sweet one, a Alsatian Riesling from a Finger Lakes Riesling, are as complex as the things that distinguish a stinky cheese from an Alpine style wheel. We taste them all in this in depth pairings class. Find Out More
Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! And in this hands-on crash course we'll teach you how to make it at home. First we'll set you straight on coagulation as we tell you how milk turns from fluid to firm curds. Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. Taste several samples of fresh pasta filata (pulled curd) style cheeses (think Mozzarella, Bufala, Burrata, oh my!), enjoy a glass of wine, and bring home your own mozzarella masterpiece. Find Out More