Cheesemaking Workshop:

Mozzarella

• Saturday, June 22, 2019

• Bravuro Cellars

• Tasting Room:
  108 S College Street
  Newberg, OR 97132
   

• 6:00 pm

• Cost:  

• For tickets and more information contact:  

• Bravuro Cellars

        T | (503) 822-5116   E | info@BravuroCellars.com

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Love the flavor and versatility of mozzarella cheese?  You’ll love it even more when you learn to make it fresh yourself. Eileen Moffatt (The Ms. Of Ms. Moffatt’s Curds & Ways) who learned cheesemaking at The San Francisco Cheese School, will lead you through the process for making a batch of fresh mozzarella that is so good, you’ll want to eat it three times a day.

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We'll be making the cheese and stretching it by hand and creating strands to braid and a mild, easy-to-make cheese that requires only a few special ingredients.  This cheese goes great on pizza, with tomatoes, and anywhere else you’d use the store-bought kind.

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Enjoy a glass of Bravuro wine as you watch the cheese magic happen.  You'll be taking home the recipe and ingredients to add to your fresh milk for your first batch of cheese at home.  And of course, there will be cheese to taste and if we can resist eating it all right away, some to take home.

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Cheesemaking Workshop:

Mozzarella

• Saturday, April 27, 2019

• 10:00 am to Noon, at a private home in Lincoln, California

       Class cost is $37. 

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Love the flavor and versatility of mozzarella cheese?  You’ll love it even more when you learn to make it fresh yourself. Eileen Moffatt (The Ms. Of Ms. Moffatt’s Curds & Ways) who learned cheesemaking at The San Francisco Cheese School, will lead you through the process for making a batch of fresh mozzarella that is so good, you’ll want to eat it three times a day.

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We'll be making the cheese and stretching it by hand, creating strands to braid, small cheese balls to brine and a mild, easy-to-make cheese that requires only a few special ingredients.  This cheese goes great on pizza, with tomatoes, and anywhere else you’d use the store-bought kind.

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It is also the foundation for burrata*—that melt-in-the-middle cheese that everyone’s raving about.

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Call to reserve your spot:  925/354-7526.

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Hands-On Cheesemaking Workshop: Mozzarella

• Saturday, June 17, 2017

• 1:00 pm to 3:00 pm

       Class cost is $37. 

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Love the flavor and versatility of mozzarella cheese?  You’ll love it even more when you make it fresh yourself. Eileen Moffatt (The Ms. Of Ms. Moffatt’s Curds & Ways) who learned cheesemaking at The San Francisco Cheese School, will lead you through the hands-on process for making a batch of fresh mozzarella that is so good, you’ll want to eat it three times a day.

​

You’ll be making the cheese and stretching it by hand, creating strands to braid, small cheese balls to brine and a mild, easy-to-make cheese that requires only a few special ingredients.  This cheese goes great on pizza, with tomatoes, and anywhere else you’d use the store-bought kind.

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It is also the foundation for burrata*—that melt-in-the-middle cheese that everyone’s raving about.

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(*Learn to make burrata with our workshop scheduled for February 22nd at The Central Collective or ask us for another class!)  

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TICKETS HERE: http://www.thecentralcollective.com/ticketpurchase/hands-on-cheesemaking-workshop

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Hands-On Cheesemaking Workshop: Chèvre Goat Cheese

• Date to Be Determined

• 6:30pm  8:30pm

       Class cost is $37. 

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Join Ms. Moffatt in her next cheese making adventure:  learn how to make creamy, tangy and delicious goat cheese. In this chèvre making class, we'll cover lactic acid fermentation and how to handle the curds. Participants will get an understanding of the differences in cheese made with goat’s milk and cow’s milk. Plus, each participant will leave with chèvre to take home.  Feel free to BYOB!

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TICKETS HERE: http://www.thecentralcollective.com/ticketpurchase/hands-on-cheesemaking-workshop

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