Classroom: Institute of Domestic Technology
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
So, you want to be a cheese maker? Whole hog butcher? Wannabe farmer? Do it yourself with home roasted coffee beans—yes, from a Whirly Pop popcorn maker—to a farm-to-table lunch (or rather, garden-to-table, with pickings from your own edible garden, which you can learn how to make too). Read on for the whole nine of LA's best fall food classes.