Syllabus: You’ll be a bona fide cheese nerd after this three-class series of cheese tasting, pairing and making—from fresh (ricotta, crème fraiche, chevre, mozzarella) to hard (Gouda). The intimate (and intensive) classes are limited to 12 people.
Snack time: Your long day in the classroom starts with a Continental breakfast of freshly baked scones and local Plow + Gun coffee served with goat's milk. At the end of class, enjoy the fruits of your labor with pizza made with the day's student-prepared mozzarella for a family-style lunch.
When: Saturdays, 10am-3:30pm; October 13, November 10, December 8
How much: $595 for 3 classes