Mozzarella 201: A Case Study with Whole Milk and Cashews
Saturday, March 29, 2014 1:00pm – 4:00pm
Located at The Plant at 220 Lorax Lane, Pittsboro, North Carolina. For directions, click here.
Love cheese but sometimes wish it was more gentle on your system? In this class, resident cheese-maker Laurel Shulman will guide you through 2 mozzarella making recipes – the first involves the typical whole milk, and the second is vegan, utilizing cashews, tapioca flour and soy yogurt. The aftertaste of these 2 cheeses will be quite similar and definitely offer an alternative to your constant cheese cravings that will feel better in most digestive systems!!
Participants should come dressed ‘cheesily’ that is, prepared to work in a kitchen, aprons strongly encouraged. Please bring a container to transport your delicious cheeses.
Workshop is limited to 14 participants above the age of ten. Pre-registration and payment required.
$50 – Registration – you will leave with 2 pieces of cheese (if you can keep yourself from devouring them during class)
Please email us at email@example.com if you have any questions.
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Laurel Shulman found herself in the cheese making world as most people find themselves interested in food – by eating something delicious and wanting to know more. For over two years she made delectable goat and cow’s milk cheese of all varieties with the Hillsborough Cheese Company. She now works at the Abundance Foundation, as her skill sharing passion takes new form.
Originally from Florida, Laurel moved to North Carolina after graduating from New College of Florida, where she wrote her thesis, “All Organic food is (not) Created Equal.” By day, she moves closer and closer to becoming a permaculture designer and by night she dances like a fiend.