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MOZZARELLA CHEESE MAKING - Friday, April 19/24 at 5:30pm

Original price $110.00 - Original price $110.00
Original price $110.00
$110.00 - $110.00
Current price $110.00

Mozzarella, Burrata and Bocconcini:

Learn how to make your own home made cheese! Join Paula Maddison who has been teaching the lost art of cheese making for over 6 years and learn how to make your own hand stretched mozzarella cheese turning it into an appetizer worthy of the cover of Bon Appetit Magazine! This is a demonstration style: Taste, Touch, Feel class that will demystify the process of making your own cheese.  You will learn how to make your own mozzarella as well as learn some creative and unique serving ideas. Instructions and ingredients to make over 4 lbs of mozzarella at home are included.

Two glasses of wine or a non-alcoholic beverage is provided to each student.
Class begins at 5:30pm, and will run approximately 2 to 2.5 hours.

Living on Gabriola Island for over 20 years and trying to be as sustainable as possible, Paula Maddison has spent the past 8 years hand crafting her own delicious cheeses. Paula started teaching the lost art of cheese making over 6 years ago. Using products readily available and demystifying the idea that cheese making is difficult, Paula's classes are comprehensive, delicious and a lot of fun. Bring a good appetite and be prepared to create some amazing and delicious creations.


**Workshop Refund Policy**

Please make proper note of your workshop day and time at purchase.  Workshop information remains posted online until the day after the class if you need to confirm information.

Tickets are non-refundable, but if you are unable to attend, please feel free to pass your tickets on to another party.

Please understand that food has been purchased and preparations have been done on your behalf sometimes several days in advance, so we are unable to give refunds.

We cannot guarantee that foods will be allergen- or sensitivity-free, but you are welcome to come to class to learn, get recipes and tips. People with allergies and/or sensitivities should be aware that tasting is at your own risk.