Join Cooking with Kimi for a cheese‐making and cheese-tasting adventure. We’ll begin by kicking off the chemical process for making a simple homemade cheeses like ricotta, queso blanco and panir. While the curds and whey separate on our homemade creations, we’ll talk about cheesemaking, resources and equipment and sample a variety of the many New England artisanal cheeses including samples of drink and condiment pairings. Finally, everyone will try their hand at stretching mini mozzarella balls.
You will leave with the skills to continue your cheese‐making adventure at home, along with a recipe booklet and starter culture for making an overnight cream cheese or fromage blanc on your own!