Let us host your next hands on cheese making party for friends night out, showers, birthdays, bachelorette parties, or corporate events. Cheese making classes with wine and beer pairings. Bring us to your next event, home parties, corporate events, resort activities, and much more. Great social activity as well as team building exercise. About the Instructor, Kathy Levine
My cheese making interest began with the desire to make a homemade mozzarella. After extensive research and on line videos and trial and error and many gallons of milk I finally gave up and realized what I needed was hands on lessons from a real instructors and decided to find teachers to aid in my cheese making education. After an unsuccessful search in Arizona I decided to search other states for the hands on education I needed. I traveled to Northern California, Colorado, Ohio and Wisconsin taking classes from milking animals to pasteurizing milk to making all types of cheeses. I finally had answers to why I was not consistent in my initial success of making a good mozzarella. After my hands on classes I was able to take my experience to new levels. I have earned my Artisan Cheesemaker Certificate, but I have also realized the learning process is never ending. I did also realize that Cheese making is a Science of its own with learning the use of microorganisms that are responsible for the unique tastes of different cheeses like Brie, Blue Cheese, Limburger and many more. Using my Engineering background and my new cheese making knowledge I then decided to expand and teach others this great craft while having fun doing it. So “Making The Cheese” was born and the cheese making experiences began. I now teach classes at all levels from beginning cheese making to more advanced cheese making classes that are hands on in a 2 hour class. These classes are not just cooking classes but fun events where people spend time making new friends and gaining new experiences. We discuss cheese pairings with wine and beers and turn the day or night into great fun & a learning experience for all. I currently make different types of cheeses from quick cheeses within an hour to hard cheeses that take months to age.
