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Cheesemaking Workshop

Unleash your inner artisan with hands-on guidance in crafting delectable cheeses. Explore the art of curdling, pressing, and aging to create gourmet delights. Elevate your culinary skills with expert instruction in the art of cheesemaking.

  • All levels
  • 16 and older
  • $110
  • 158 Grand St, New York, NY
  • 2 hours & 30 minutes
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  • $110
  • Home Cooking New York (Manhattan) @ 158 Grand St Stu 207, New York, NY 10013
  • 2 hours & 30 minutes
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Class Description

Description

What you'll learn in this cheese making class:

What could be more fun that hand-pulling your own fresh mozzarella or creating delicate creamy ricotta cheese with your own two hands? Nothing!

Menu:

  • Fresh Mozzarella + Burrata
  • Fresh Ricotta Cheese
  • Buttermilk Paneer (Fresh Indian cheese for curries)
  • Cashew Cheese (Nut cheese is all the rage and quite delicious)

The class will also include a few dishes that incorporate your homemade cheeses, like crispy mozzarella sandwiches and a quick Indian curry.

Important notes:

  • Please reach out to CourseHorse for any dietary restrictions.
  • Make sure to ring the outside buzzer, even if the front door is open, so we know you are arriving!
School Notes:

PLEASE NOTE: If you are registered for a “VIRTUAL” class, you can disregard the information below.

FOR NYC CLASSES:

You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to enjoy at the sit-down meal (not including our baking or dessert classes).

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden work table that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spatial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.

Refund Policy

For Public Classes:

We have a firm business days cancellation policy (for credit only) to ensure that we have enough time to re-fill your seat with another student.

Please note: Boot Camps require business days notice to be rescheduled.

While it is not in our nature to say no, we are simply not able to accommodate last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand that these things do happen.

Classes are not refundable.

For Culinary Boot Camps:

Because of the volume of Boot Camps we offer, we cannot offer make-up classes to everyone who misses a class, as it happens too often. As a consolation we have two options for making up missed classes, provided you alert us ahead of time.

  • Send a friend in your place (and make them cook you a meal based on their new skills, as repayment!), or
  • Opt for our “Plan B” program: You can register for any single class that covers the same/similar coursework you missed, provided it still has an open seat 48 hours before it runs. That way you can take another class and we are just filling empty seats. Please note, this is a last-minute, drop-in option, not something that can be scheduled more than 2 days in advance. This does require that you keep tabs on our schedule to see what is available (the number of open seats is part of every class listing).

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Thank you for understanding!

Reviews of Classes at Home Cooking New York (2,012)

(4.7-star rating across 2,012 reviews)
  • Cheesemaking Workshop

    Reviewed by Robert L. on 1/14/2024
    Very good class for anyone wanting to learn how all cheeses are made and to experience the flavors of freshly made cheeses such as Mozzarella and Ricotta. The Saag Paneer was not my favoite recipe and the fresh made Paneer didn't stand up to the cooking process well. Instead maybe try a recipe using the fresh Ricotta (stuffed manicotti, hot spinach/ricotta dip, etc.)? Really like the cheese history lesson at the beginning of the class!
  • Cheesemaking Workshop

    Anonymous review on 1/14/2024
    This class was amazing. Erica was a phenomenal instructor. I feel confident in making cheese now! I would highly recommend this class.
  • Cheesemaking Workshop

    Anonymous review on 7/16/2023
    Fun and informative class.
  • Cheesemaking Workshop

    Reviewed by Claire K. on 7/16/2023
    Erica was amazing and the class was fun!
  • Cheesemaking Workshop

    Reviewed by Tina D. on 9/24/2022
    Wonderful class. Extremely knowledgeable teacher. She clearly loves what she does. Throughly enjoyed this experience.
  • Cheesemaking Workshop

    Reviewed by Cathi H. on 9/18/2022
    Chef Erica was so knowledgeable! So engaging! I’ve never taken one of these courses before but I will be taking more n the future!
  • Cheesemaking Workshop

    Reviewed by Danilo R. on 9/15/2022
    I've participated in the cheesemaking class in 2022, and I couldn't have enjoyed it more. I really appreciated how simple the instructions were and how every question was promptly answered. As for the final "banquet", that was quite memorable and gave me ideas for dinners with friends. Though I can't say I've been making mozzarella on a weekly basis, fresh ricotta and cashew cheese have both become staples in my kitchen. Egg + ricotta + salt & chives + toast in the morning FTW! Healthy and delicious.
  • Cheesemaking Workshop

    Reviewed by Rory M. on 9/7/2022
    I cannot recommend this class highly enough. The instructor was engaging: beginning with a brief but thorough history of cheese, she took us through the geopolitical implications of certain kinds of cheese, why they started where they did and how they came to be incorporated into certain cultural identities. Then, we were able to make several kinds of cheese, some of which we were able to take home with us. You might be surprised at how quickly one can make cheese, or at how simply it comes together. Thanks to this cheesemaking workshop, I now know. Sign up for this class: you will not regret it.
  • Cheesemaking Workshop

    Reviewed by Erin R. on 5/5/2022
    I cannot recommend this class highly enough! It was fun, educational, and hands on, and the cheeses we made were so simple and delicious! The class is organized so well and I had a ton of fun learning from Erica. I can’t wait to go back for another class!
  • Cheesemaking Workshop

    Reviewed by nancy t. on 3/13/2022
    Was a great experience. We learned a lot about the history of cheese and cheese making. We loved what we made and the Neal afterwards was lots of fun. Great instructors and wonderful location. Highly recommend!!
  • Cheesemaking Workshop

    Anonymous review on 7/26/2021
    This was a fun and awesome class to take. Instructor was passionate and informative, making the experience really fun and interesting.
  • Cheesemaking Workshop

    Reviewed by Elissa S. on 12/29/2019
    Practical intro to cheese making. I feel like I picked up a new skill.
  • Cheesemaking Workshop

    Reviewed by Toros A. on 12/29/2019
    Great class. Learned a lot.
  • Cheesemaking Workshop

    Anonymous review on 11/17/2019
    The class and experience were amazing. The chef was very knowledgeable and funny, the only reason I give this 4 instead of 5 stars is because I wish I was more involved in the cooking. The mozzarella was the only thing I got to make aside from helping her make caprese sandwiches. I only got to watch her make the ricotta and paneer.
  • Cheesemaking Workshop

    Reviewed by clyde d. on 11/11/2019
    Erica is a wonderful instructor as well as story teller.
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Review Summary by CourseHorse

Students rave about the cheesemaking classes at Cheesemaking Workshop, describing them as fun, informative, and hands-on. They praise the instructor, Erica, for her extensive knowledge and passion for cheese. Students appreciate the simplicity of the instructions and how all their questions were promptly answered. Many students mention that they were able to make several types of cheese during the class and even had the opportunity to take some home. The class also provided a brief but thorough history of cheese and its cultural implications. Overall, students feel that the class gave them practical skills in cheese making and they cannot recommend it highly enough. Quotes: 1. "Though I can't say I've been making mozzarella on a weekly basis, fresh ricotta and cashew cheese have both become staples in my kitchen." 2. "Beginning with a brief but thorough history of cheese, she took us through the geopolitical implications of certain kinds of cheese, why they started where they did and how they came to be incorporated into certain cultural identities." 3. "Erica was a great teacher and made cheesemaking very accessible and entertaining."

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Questions & Answers (2)

Get quick answers from CourseHorse and past students.

Question from LISA B.
Are cheeses made with animal rennet? Or are the enzymes vegetarian?
Answer from Brenda L. CourseHorse StaffCourseHorse Staff
Hi Lisa. No rennet! Just lemon juice and vinegars. Thanks.
Answer Show answer
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Question from Maria D.
Hi! Are there cheese class dates in January?
Answer from Brenda L. CourseHorse StaffCourseHorse Staff
Hi there! We don't have the January dates yet but you can save this class to your wishlist so you'll be notified when we update this class page. Thanks!
Answer Show answer
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Home Cooking New York

Home Cooking New York

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Please Note: This location is in Manhattan. This same address exists in Brooklyn, but this cooking school is in SoHo, NYC.

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