Learn How to Make Mozzarella in Sacramento

Mozzarella is to cheese what Budweiser is to beer. Mozz is king, the most popular cheese in America. In 2014 the USDA estimated that per-capita, mozzarella consumption was 11.5 pounds a year, beating out cheddar (coming in at 9.6 pounds) by just a few slices for the second year in a row. Most of that is of the store-bought, pre-shredded and, let’s face it, nearly tasteless variety. Mozzarella is undeniably best when fresh, and luckily for you, the Sacramento Natural Foods Co-op and Winters Cheese Company are partnering up for a class on Monday, Aug. 31 where you’ll learn how to make and stretch your very own fresh mozz at home. Get hands-on while learning the pasta filata, or “spun paste” tradition with instructor and cheesemaker Sacha Laurin. Each student will leave with their very own ball of fresh cheese to take home (perfect for caprese salads with summer heirloom tomatoes). Class starts at 6 p.m., and the fee is $49 (or $40 for Co-op owners). Learn more and sign up at Sacfoodcoop.com

    Jonathan Carabba

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    Find me at the bowling alley. Co-founder + Advertising Director + Marketing at Submerge. Contact: jonathan@submergemag.com