How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate. 

How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate. 

How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. This is a great class to bring Mom to for Mother’s Day! 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate. 

How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. This is a great class to bring Mom to for Mother’s Day! 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate. 

How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. This is a great class to bring Mom to for Mother’s Day! 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate. 

How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. This is a great class to bring Mom to for Mother’s Day! 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate. 

How is liquid milk turned into hard cheese?  It is a simple question with a complex but accessible answer that goes back thousands of years.  It is also a fun and easy project for your own kitchen! 

If you have ever wondered how cheese is made, or just have a healthy interest in a new cooking project, this class is for you.  There is nothing quite like the simple steps that lead to the complex alchemy that is cheese making.  And the fresh cheeses you will learn to make never taste better than when they are freshly made by your own hands.  In this class we will learn to make three of the simplest but most ancient and delicious cheeses possible.  We will learn to make fresh Ricotta, the simplest of cheeses with the fewest ingredients and a magic moment of transformation.  We will learn Fromage Blanc, a rich and creamy spreadable cheese whose delicious flavor is matched only by its ease and wonder of creation.  Lastly, we will learn the 30 minute Mozzarella technique.  It’s the most involved of the three, but also the most fun, most versatile, and will certainly earn you the most bragging rights. And time permitting, we might even make our own burrata! 

Together we will learn every step of each process hands on and discuss where to get the very limited amount of equipment and ingredients to launch your own unlimited home cheesemaking adventures. 

About the Instructor

Ryan Mihalik is a professional cheesemaker with nearly a decade of professional experience working at dairies across the US, Europe and Australia. Born and raised in right here in Rountree neighborhood, he got his first experience in milking and cheesemaking at a local dairy, and made cheese at home for several years before deciding to pursue it as a full-time career. He most recently spent five years as the head cheesemaker at a sheep dairy in California, producing high-quality hard and soft cheeses, yogurt, and other fermented dairy products for high-end farmers markets across the Bay Area. His passion for his craft has taken him around the world, apprenticing with expert cheesemakers in France, Italy, Austria, and beyond, and his wealth of experience gives him unique insight into translating professional methods and safety precautions to the home cheese making scale. 

TICKET TERMS, POLICIES, & USEFUL INFORMATION:

By purchasing this ticket, we agree that we understand that we are joining the Pickwick & Cherry Cooking Club, a private, fraternal organization, and that all food will be prepared by members of the club. We understand that cooking is an activity that involves some inherent danger, including but not limited to cuts, burns, slips and falls, and other risks, and we waive all liability and hold Pickwick & Cherry harmless in the unlikely event we are injured.

We understand and agree to the Cancellation Policy, which states that “Class reservations are like theatre tickets – the show must go on! Therefore, if you find that you cannot make it, we strongly encourage you to send someone else in your place. If need to cancel more than 30 days before your class, you may without penalty. If you need to cancel within 30 days, but more than 14 days, you may switch your reservation to any other of our classes with space available (and pay the difference if necessary). If you must cancel within 14 days, you may exchange your reservation only if we can fill your space in the class. We will certainly work with you to find someone to take your space if we can help, but we encourage you to find someone on your own. If we cancel a class due to unforeseen circumstances or lack of interest, we will refund you in full.”

We understand and agree to the Appropriate Attire Policy, which states, “Please wear appropriate clothes for a hands-on cooking experience. We discourage long flow-y sleeves, lots of fringe, anything with glitter, things that stain easily, and anything else impractical for standing and moving on floors that contain drains, grates, uneven surfaces, and potential slippery areas. FLAT SHOES FOR WOMEN ARE STRONGLY RECOMMENDED.”

We understand and agree that COVID-19 transmission and exposure is a potential risk in any setting where people from multiple households are present, and we accept this risk. We also agree to abide by any stated COVID-19 precautions, including but not limited to mask wearing, hand washing, or other precautions that management may deem appropriate.