Classes are for students 18+ unless otherwise noted.
Fees are for one adult and one child unless otherwise noted. Please register under adult’s name.
Classes for high school students
A few chemical reactions will start the process of turning milk into cheese during this culinary adventure. While waiting for the curds and whey to separate, learn about the fundamentals of making cheese at home, how to select milk, and where to buy ingredients and tools. As our cheesemaking experiment progresses, we will discuss artisanal cheeses, flavors, and pairings, while sampling several varieties and accompaniments. After trying your hand at making ricotta, queso blanco, or paneer, you will make a batch of quick mozzarella. Take home a packet of starter culture so you can mix up a batch of creamy, fresh mozzarella in your own kitchen.
Kimi Ceridon, the founder of Life Love Cheese, received her MSME from MIT in 2001. She spent over a decade in tech before saying "Goodbye" to the cubicle and attending culinary school. She has an MLA in Gastronomy and an Artisan Cheese Certificate from BU. She's also trained in cheesemaking at Sterling College alongside Jasper Hill. Now, she is Boston University's Gastronomy Program instructor for the semester-long graduate course "Artisan Cheeses of the World.". Her company, Life Love Cheese, focuses on highlighting American cheese makers and artisans with a special emphasis on the Northeast.
Kimi Ceridon
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