Thankfully we have 1 other Cheese Class for you to choose from. Check our top choice below or see all classes for more options.
This class isn't on the schedule at the moment, but
save it to your Wish List to find out when it comes back!
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Curious about Burrata cheese? Love the creamy taste of fresh cheese but hate the price tag that comes with it? Then follow along as executive Chef Andy demonstrates how to make the Italian cheese yourself!
Beautifully balanced in taste, Burrata is a perfect blend of contrasting textures: cow or buffalo milk cheese made from mozzarella and pure cream. The outer shell is solid mozzarella, while the inside contains “stracciatella” (pieces of fresh mozzarella) and cream, giving it and unusually soft texture.
Woven, spun and shaped by artisans in the heel of Italy, Burrata is served fresh at room temperature alongside ripe tomatoes, basil and crusty bread with a light drizzle of olive oil. Or let it add contrast to ripe berries, summer vegetables, honeydew melon and grilled figs with balsamic vinegar reduction.
In this 3 hours class you’ll learn:
We will have some hands-on fun as we stretch and test the curds together. At the end of the class we’ll taste the cheese and Chef Andy will pair it with some of his newest dishes.
You go home with:
Bring an apron and a container to take your cheese away!
Still have questions? Ask the community.
This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
Welcome to The King's Roost! It's Fun to grow things and make stuff you can eat, use and share.
The King's Roost is a retail store and school of DIY, supplying you with the tools, instruction, workshops, encouragement, and community you crave so you can embark on a new project or pursue your...
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Have you ever wondered how mozzarella is made? How do cheese curds transform into a stringy texture, and then into perfect balls? In this beginners’ class you will make an easy and delicious mozzarella recipe. You will learn what milk type works best for this recipe and why, and you will be introduced to the enzyme rennet, used to aid in the separation...
Sunday Dec 8th, 10am - 1pm
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