21 Acres: Introduction to Cheese Making

Fresh Thinking: Cooking seasonally with sustainable ingredients sourced from local farms. The Cheese Making class is offered as part of the 21 Acres School.

If you ever read Barbara Kingsolvers Animal, Vegetable, Miracle then you have probably always wanted to know how to make your own mozzarella. Chef Marian Poole will show you how to turn local milk from cows and goats into delicious fresh cheeses. While the cheeses are setting, Marian will also show you how to make light-as-a-feather ricotta gnocchi.

Menu/Recipes:

• Mozzarella
• Ricotta
• queso blanca
• goat’s cheese
• ricotta gnocchi

Marian Poole is a graduate of the Culinary Institute of America in New York and has been a professional chef for 15 years. Marian has cooked professionally all over the world and is a chef/instructor at Sur La Table in Kirkland.

This on-going program at 21 Acres will feature culinary classes including the following themes: Cooking skills from raw ingredients; Meals from simple ingredients; Dinner parties adn special events; Wine and food pairings; Outdoor grilling and pizza ovens; Special diets and allergy-free cooking; Raw food, vegetarian and vegan meals. Keep checking for additional offerings.

Registration and Enrollment
Standard Rate is $69, Discounted Rate for 21 Acres members is $59. There are three ways to
register; online at http://21acrescheesemaking.eventbrite.com/, by e-mailing deb@21acres.org or by calling us at 425-481-1500.

21 Acres Member Discount
To become a member and/or to receive your member discount on this class, register by contacting Deb at 425-481-1500 or deb@21acres.org.