Cheesemaking 101: Mozzarella and Ricotta
From milk to mozz and ricotta — fresh cheesemaking made easy and fun.
There’s nothing more satisfying than turning milk into fresh, homemade cheese, and in this highly interactive class, Chef Sara makes the process approachable, fun, and genuinely doable. You’ll learn the foundational techniques behind crafting two classics— fresh mozzarella and creamy ricotta—starting from milk and using simple methods you can recreate in your own kitchen. From heating and acidifying to stretching, shaping, and seasoning, Chef Sara will guide you step-by-step so you leave feeling confident and inspired.
What You’ll Make:
You’ll make fresh mozzarella from milk, learning how temperature, timing, and gentle handling create that signature stretchy texture. You’ll also make creamy ricotta. To finish, you’ll taste and serve your cheeses with seasonal accompaniments and learn easy, crowd-pleasing ways to enjoy them at home—whether you’re building a beautiful cheese board, topping a warm dish, or keeping it simple with great bread and a drizzle of olive oil.
Whether you’re planning a unique date night, a memorable experience with friends, or a hands-on team outing, this class offers the perfect blend of technique, creativity, and shared enjoyment. All tools and ingredients are provided!
No experience necessary!
Our classes are welcoming, beginner-friendly, and designed for all comfort levels. Your station will be fully prepped with ingredients and equipment so you can focus on learning, experimenting, and enjoying the process.
Please arrive 15 minutes early to check in.
You will be seated with your booking party and may work with other guests in groups of 2–5 by sharing ingredients and equipment. Wine and beer are available for purchase in the Hotel shop. Classes are intended for adults 18+.
Valet parking is available for $12 or guests may opt for nearby street parking.
Chef Sara discovered her love for cooking growing up in South Florida and refined her skills at Johnson & Wales University, later deepening her commitment to sustainability during four years as a fishmonger at WFM. With over 12 years in the Seattle dining scene, she has cooked at acclaimed restaurants such as Terra Plata, Staple & Fancy, Tarsan i Jane, and Sitka & Spruce, and most recently owned Finch & Pine, a sustainably focused, dairy-free café in Capitol Hill. Now a private chef and cooking instructor, she enjoys exploring diverse cuisines and strives to share love through every dish she creates.
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Groups of 2 may be asked to share their station with another couple. Please arrive 15 minutes early to check in so that class can begin on time. Wine and beer are available for purchase in the Hotel shop. Classes are intended for adults 18+.
Valet parking is available for $12 or guests may opt for nearby street parking.
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