What a perfect way to spend a Friday – making mozz and drinking wine!Come join Dr. Bill at the Eastern Shore Food Lab and where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and enjoy a tasting from Broken Spoke Winery while tasting all a variety of cheeses and sourdough snacks!

The class will cover everything from:

sourcing appropriate milk,
making the brine,
stretching the curd,
shaping fresh mozzarella,
making ricotta,
plus he’ll weave in stories of working with traditional groups who ferment dairy around the world!