Class Descriptions

These are the demos and classes that I generally lead for both dairy and dairy-free cheese but feel free to ask if you have a specific request for your business or group. All classes take between 1-1.5 hours. Depending on your facility and budget, they can either be hands-on or demonstrations. >>CURRENT CLASS SCHEDULE


DAIRY-FREE- Cheddar Variety and Feta  20160417_ucc_4292-9

Learn to use nuts, seeds or their flours to make deliciously gooey, sliceable, shreddable, melty cheddar and tangy, crumbly feta in less than an hour! The cheeses are customizable to your diet whether you have allergies or follow a vegan or paleo diet. The results are SO much better than store-bought and more economical to boot! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


DAIRY-FREE- Mozzarella, Smoked Gouda, Pepper Jack 20160417_ucc_4310-10

Learn to use cashews, almonds or even seeds and beans to make deliciously gooey, sliceable, shreddable, melty cheeses in less than an hour! The cheeses are customizable to your diet whether you have allergies or follow a vegan or paleo diet. The results are SO much better than store-bought and more economical to boot! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


DAIRY- Easy Mozzarella 20130518-UCC_4808

What makes it easy? We use citric acid to acidify the milk and demonstrate the microwave curd heating and stretching technique- this allows you to have succulent melty mozzarella in under an hour! The hot whey method of stretching can also be shown. This class is a crowd pleaser to say the least. Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


DAIRY- Paneer and Queso Blanco 20141018-UCC_0098

Versions of farmers’ cheeses like paneer and queso blanco are widely used around the world for many reasons; they’re delicious and incredibly easy to make. These cheeses soak up spices and sauces and since they don’t melt, you can sauté, broil, simmer them and more… the possibilities are endless! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


DAIRY- Goat Cheeses: Firm and Soft Chevre 20141018-UCC_0086

Create your own homemade chevre varieties! Goat cheese, or ‘chevre’ as the French say, can be tangy, smooth, pungent, mild, firm and even crumbly. Learn where to buy goat milk locally, how to make two varieties and how to customize them by incorporating herbs, peppercorns and other spices into your beautiful homemade wheels and logs. We can make acid-coagulated cheeses as well as cultured cheeses in these simple classes. Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


DAIRY- Ricotta 20141018-UCC_0088

Creamy ricotta is a simple but impressive cheese that any cheese maker should have in their repertoire. You can use it in countless recipes, Italian and otherwise, savory or sweet! Imagine a delicious lemon, ricotta cheesecake made from your homemade ricotta! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


20130507-UCC_1479DAIRY- Yogurt Cream Cheese (Labneh)

Yogurt cheese, or Labneh as it is often called, is a simple but delicious tangy cream cheese made from yogurt. Yogurt itself is easy to make so in this class we learn to make both from scratch. Although Labneh is easy to make, the curing process takes 2 days so you can’t see it all happen before your eyes. You can taste a sample and take a batch home to finish on your own though! Make it savory for a feta-like flavor with cream cheese consistency or keep it plain and use it for cheesecakes and other desserts. Delicious with seasonal produce or just bread! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


DAIRY- Feta feta-200x200

Feta is traditionally made from sheep’s milk but a common alternative—especially in the U.S.—is made with cow or goat’s milk. I demonstrate the feta-making process which requires a week to salt cure. You’ll see the many stages and taste the finished product in this class. Feta is a simple and delicious cheese to make, it just requires some time and practice. Once you try it, you’ll be hooked! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!


Burrata Close upDAIRY- Burrata

Burrata is like a hybrid between mozzarella and ricotta. We take mozzarella curd and stretch it into a pouch, then fill that pouch with immature curd and cream. The result is decadent and worth the extra step. Because we use our easy mozzarella technique, it doesn’t take longer than an hour either! Our kits are like classes so if you want to try this in your home or even lead a demonstration of your own, try a kit!

HOPE TO SEE YOU IN A CLASS SOMETIME!