Seattle Cheesemaking Classes with Mark Solomon
Got milk? Make cheese!
Join cheesemaker Mark Solomon for comprehensive hands-on classes for soft cheeses and semi-firm and hard cheeses.
"Mark was very knowledgeable but also entertaining! I loved eating cheese too."-Sena Krug
"It was very helpful and instructive to see the mozzarella-making firsthand."-Victor Chudnovsky
"Wonderful presentation. Relaxed atmosphere but clarity in the presentation"-Laura Phillips
"You gave me the confidence I need to try making cheese on my own!"- Ann Precup
"The variety of cheesemaking processes covered and sampling, as well as getting to see the subtleties of the processes while making cheese"-Thea Brandt.
"Although we have made cheese many times, we learned a lot and came home excited to try some new things."-Eileen McCracken
"Hands on in making cheeses. The clear instruction sheet, tasting all the cheeses, all the information"-Hani Saliba
"The explanations of the differences between the various cheeses"-Elisheva Offenbacher
"Your expertise! I really enjoyed your class! I like seeing the process as well as the written info."-Kate Cowles
"Great emphasis on at home capabilities & explanations of why each step is important"-Mandy Sorensen
UPCOMING CLASSES IN 2013-2014
CLASSES AT MANGIA BENE IN SEATTLE
May 12, 2014, Monday, at Mangia Bene Kitchen Coach, 850 NE 88th (88th and Roosevelt) from 6:30-9:30 pm. Soft cheeses. Hands on. In this class you'll learn how to make seven soft cheeses-mozzarella, ricotta, lebneh (yogurt cheese), quark, cream cheese, chevre and mascarpone-and you will taste all of them. You'll find that if you can follow a recipe, you can make these cheeses in your own kitchen. We'll make several of them during the class and talk through all the recipes with a view toward troubleshooting any difficulties you might have. We'll learn some cheese chemistry, talk about sources of cheesemaking information and equipment, and eat lots of cheese. Class is limited to 16 students.$65.
May 19, 2014, Monday, at Mangia Bene Kitchen Coach, 850 NE 88th (88th and Roosevelt) from 6-9:30 pm. Hard cheeses. Hands on. The many stoves and extra space at Mangia Bene will make it possible to make several cheeses in class. One of the cheeses we will make will be a Gouda. As we make the cheese we'll talk through the steps involved in making almost all hard cheeses and delve into cheese chemistry. We'll discuss sources of cheesemaking equipment, starter cultures, cheese molds, etc. with an emphasis on simple low-tech solutions. We'll also eat lots of homemade hard cheeses and evaluate them. Class limited to 16 students. $70.
All materials will be provided by the instructor. If you'd like to take both the soft and hard cheesemaking classes the fee is $115. And if you sign up a friend you'll receive an even bigger discount. Discounts are limited. To sign up or ask questions e-mail Mark at email@example.com. If you'd like Mark to call you please leave your telephone number.
CLASSES IN BELLINGHAM
June 14, 2014, Saturday, at Bellingham Food Coop, 315 Westerly at Cordata Parkway, Bellingham, Wa. from 1-4 pm. Soft cheeses. Hands on. Soft cheese making class as described above at Mangia Bene on May 12. Class limited to 18 students. Fee is $55. Class is offered in conjunction with Whatcom Community College. For more information or to register call (360) 383-3200.
June 28, 2014, Saturday, at Bellingham Food Coop, 315 Westerly at Cordata Parkway, Bellingham,WA. from 1-4:30 pm. Hard cheeses. Hands on. Hard cheese making class as described above at Mangia Bene May 19. Class is limited to 18 students. Fee is $55. Class is offered in conjunction with Whatcom Community College. For more information or to register call (360) 383-3200.
CLASSES IN GIG HARBOR
July 12, 2014, Saturday, at Bella Kitchen Essentials, 4793 Point Fosdick Drive NW, Suite #200, Gig Harbor, WA. from 6-9:30 pm. Soft cheeses. Hands on. Soft cheese making class as described above at Mangia Bene May 12. Class limited to 12 students. Fee is $75. For further information call (253) 514-6924.
GIFT CERTIFICATES AND PRIVATE CLASSES ARE AVAILABLE.
Copyright 2011-2012, Mark Solomon