- $70 for one admission to a cheesemaking workshop and wine tasting with Sacha Laurin
- Upon purchase, you may schedule for one of the available times
- You must reserve your time here in advance of the event
The event will be held at Viszlay Vineyards.
Each event is capped at 25 purchasers.
What You’ll Do
Mozzarella is a super-cheese. It can be stretched, braided, rolled, and smoked—and, most importantly, it can be eaten in those many delicious forms. Learn to work with this versatile ingredient during a two-hour workshop, guided by cheesemaker Sacha Laurin. And because cheese isn’t complete without its most perfect companion, you’ll sample some wine as well.
Tour the Vineyard
Winemaker John Viszlay will lead a private tour of the vineyard and host a wine tasting.
You’ll make rich burrata by filling an outer shell of solid mozzarella with a blend of stracciatella, cream, and marscapone, and melt it atop pizza for a savory snack.
Take Curds To-Go
After the class, you will leave with fresh mozzarella curd from Berkeley’s Bel Fiore Creamery to stretch and cook with at home.
Head Cheesemaker, Winters Cheese Company
Sacha Laurin’s love of cheesemaking began with wine. After living in the Brie region of France for 15 years, Laurin began making wine, and soon discovered that she could apply her knowledge of the science of fermentation to another well-aged delicacy. Now, as the head cheesemaker of Winters Cheese Company and the cheesemaking instructor at The Cheese School of San Francisco, she looks for every opportunity to get her students hooked on the craft. As she said in an interview, “Once someone gets the cheese bug, it is a momentous and monumental thing!”