Mozzarella 201: A Case Study with Whole Milk and Cashews
Saturday, March 29, 2014 1:00pm – 4:00pm
Located at The Plant at 220 Lorax Lane, Pittsboro, North Carolina. For directions, click here.
Love cheese but sometimes wish it was more gentle on your system? In this class, resident cheese-maker Laurel Shulman will guide you through 2 mozzarella making recipes – the first involves the typical whole milk, and the second is vegan, utilizing cashews, tapioca flour and soy yogurt. The aftertaste of these 2 cheeses will be quite similar and definitely offer an alternative to your constant cheese cravings that will feel better in most digestive systems!!
Participants should come dressed ‘cheesily’ that is, prepared to work in a kitchen, aprons strongly encouraged. Please bring a container to transport your delicious cheeses.
Registration is closed. Please email us at firstname.lastname@example.org if you have any questions or would like to be placed on the waiting list for the next Cheesemaking Workshop!
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Laurel Shulman found herself in the cheese making world as most people find themselves interested in food – by eating something delicious and wanting to know more. For over two years she made delectable goat and cow’s milk cheese of all varieties with the Hillsborough Cheese Company. Then she worked at the Abundance Foundation, as her skill sharing passion took new form. Now she finds herself doing amazing things as the Operations and Communications Manager at SEEDS in Durham, NC.
Originally from Florida, Laurel moved to North Carolina after graduating from New College of Florida, where she wrote her thesis, “All Organic food is (not) Created Equal.” By day, she moves closer and closer to becoming a permaculture designer and by night she dances like a fiend.