Hands-On Cooking Class: Making Mozzarella and Fondue

Find yourself elbow-deep in curds and whey at this step-by-step cheese-making class led by New York Vintner’s executive chef, Ryan Smith. Start out the session by learning to make mozzarella from scratch. Next, you'll break out the personal fondue pots and create your own cheesy creations, which you can eat with crudité and sausages. A sommelier will be on hand to provide wine pairings for other snacks, including a tomato-and-basil salad dotted with your own hand-made mozz.