As a culinary school grad, I’ve made countless things from scratch, both sweet and savory. But one thing I had never tried my hand at before was cheese-making. It had always seemed pretty elusive, and books on the subject tend to be filled with diagrams straight out of a high-school chemistry book (not my best subject back in the day.) But I do likeeating cheese. So when the opportunity came to take and review a mozzarella-making class through CourseHorse, a start-up for finding and booking classes all around New York, I was pretty excited.
The class was held at Murray’s Cheese, where I’ve dropped a sizable chunk of change over the years. But the class was the first time I visited the classroom upstairs (it’s pretty spacious with a window that looks over the shop). The tasting portion was already set up when we walked in, with a slate board of various mozzarellas and a glass each of sparkling and red wine behind it.