10/27 Intro to Mozzarella with Wolf Meadow Farm
Appleton Farms | 10AM-12:30PM

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Member: $60    |   Nonmember: $75

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At Appleton Farms our mission is to connect our guests to the land and the food that comes from it. As a working dairy farm, we have a proud history of milk and cheese.

Join Italian Cheese Maker Luca Mignogna in our Farm Kitchen to master the art of making Mozzarella. This a great intro for beginner cheese makers or chefs that just want a little more guidance. You’ll learn all the basics of making fresh mozzarella and discover the history of cheese making before stretching the Mozzarella curd our cheese maker has carefully prepared. End by sampling some of our aged Appleton Farms cheeses. Each participant will go home with your own ball of mozzarella!

Want more cheese making? Check out our other classes Cheese Making Fundamentals: Farm Cheese and Taste of Itay: Cheese, Wine & Pasta

Luca Mignogna was born in Campobasso, capitol of Molise, Italy. Molise one of the smallest Italian regions, located in the middle of the Apennines. He grew up on both the farm of his grandfather Francesco and in his grandmother Angelina’s restaurant. Batches of home-made mozzarella, caciocavallo, scamorze, and ricotta were a daily part daily meals and during his holidays he would often work at the Santo Stefano’s caseificio (cheese factory) in Carovilli, one of the oldest and most important in Molise.

After graduating with a degree in accounting from the college in Campobasso, Luca followed in the tradition of my grandmother in the restaurant industry. He traveled the world in search of new experiences that would combine my passion for the traditions of the Old World with new technologies. His passion for fine food has led him from Europe to Japan to the United States, where he has worked in some of the finest restaurants and hotels in the world, including the Savoy in London and Manresa in Los Gatos, California.


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