Those who don’t learn proper cheese-making techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.
Choose from Four Options
- $69 for a camembert and brie cheese-making workshop for one (a $150 value)
- $69 for an Italian-style mozzarella and ricotta cheese-making workshop for one (a $150 value)
- $135 for a camembert and brie cheese-making workshop for two (a $300 value)
- $135 for an Italian-style mozzarella and ricotta cheese-making workshop for two (a $300 value)<p>
During each three-hour workshop, participants nail down the basics of cheese making, covering topics such as milk, warmers, ingredients, and tools. All the while, their hands get to work making their own cheese to take home and share with friends. In addition to the cheese, a cheese-making kit and complete set of cheese recipes pertinent to the workshop is included.
Steve Shapson has always taken a do-it-yourself approach to his food, having cultivated wild mushrooms and started his own home-brewing store. One day, a customer entered this brewing facility in search of a thermometer, and Steve quickly discovered the man had something other than brewing in mind. As the customer explained his newfound passion for amateur cheese making, Steve enthusiastically dove into the concept, inviting the fellow foodie to his store to help him discover the process. Since then, he's become The Cheesemaker, striving to pass on hard-earned knowledge that he maintains can't be found in conventional cheese-making guidebooks.
Steve teaches techniques for making hard and soft cheeses, butter, yogurt, and kefir in onsite workshops that last either just a few hours or a full weekend. During hands-on workshops, he explains both proper and improper techniques, often citing mistakes he's made in the past as examples and telling cautionary tales about arranging rival cheeses next to each other on a serving platter. To supply his workshops and fill out his take-home cheese-making kits, Steve gathers a range of cultures and inoculants necessary for developing different cheeses, as well as basic-to-advanced gear such as curd knives, strainers, and warming vats.