Instructor: Sadie Hill
Saturday, February 28
1pm - 3pm
1 session

Hands-On Italian Cheese Making Class

Join us for an immersive, hands-on cheese making experience where you’ll learn the art of crafting three beloved Italian cheeses from scratch: fresh mozzarella, creamy burrata, and silky stracciatella.

Guided step-by-step by our instructor, you’ll work with warm curds, learn traditional stretching techniques, and discover how small changes in process create dramatically different textures and flavors. From forming pillowy mozzarella to filling burrata with rich stracciatella, this class is designed to be interactive, informative, and fun—no prior experience required. Along the way, we’ll discuss the history of these cheeses, proper handling and storage, and how to serve them at their absolute best. You’ll enjoy tastings throughout the class and leave with the knowledge (and confidence) to recreate these fresh cheeses at home. Perfect for: food lovers, home cooks, date nights, groups, and anyone who loves Italian cuisine.

What’s included:

 All ingredients and equipment

 Hands-on instruction

 Tastings and pairing suggestions

 Fresh cheese to enjoy during or after class

Come get your hands warm, your apron messy, and your table filled with fresh, handmade cheese.

Sadie Hill is an artisan cheesemaker and cheese educator based on Cape Cod. Her journey began with two Nigerian Dwarf goats—aptly (and coincidentally) named Cheddar and Gouda. At the time, her plan was simple: to show and breed goats with strong milking lines. She traveled throughout New England seeking out the best does and bucks to build her herd. What she didn’t expect was that nearly every farm she visited was also making cheese. By spending time at these small, farmstead dairies, she found herself immersed in a hands-on education in artisanal cheesemaking. Those experiences changed everything. She left her teaching career to become a cheesemaker—and a full-time goat mama. Her days became a rhythm of breeding, birthing, milking, and transforming fresh milk into cheese. She was in heaven, finally combining my love of raising farm animals with her passion for food.

In 2016, she founded Two Goats School of Cheesemaking to share this traditional and deeply rewarding edible art form with others. She offers year-round cheesemaking classes and workshops and regularly partners with community kitchens, educational farms, sustainable food businesses, and private homes to make cheesemaking accessible to all.