Stretched Curd Cheeses and Mozzarella Making

We're thrilled to host another stretched curd class at the dairy this spring.

Workshop attendees can expect to learn about various regional styles and cultural traditions associated with the technique. The group will also be in instructed in the craft of mozzarella making at home, beginning with curd formation. Our instructor, Brianna, will provide hands on demonstration, answer your questions about the process, and discuss futher resources.

Brianna Giannizzero is the head cheesemonger and sous chef at Roscioli NYC. Roscioli is a family restaurant out of Rome with an iconic salumeria counter boasting over 100+ types of cured meats and cheeses. Brianna leads Roscioli’s series of cheese classes every weekendm, which cover topics from mozzarella making to rare Italian imports out of the Malga. She has also spent time in Puglia, the motherland of burrata, training with some of Italy’s best cheesemakers. While the cheese counter at Roscioli has deeply Italian roots, she always finds a way to highlight small local producers as well. Her heart is with the American cheesemakers.

During the class, we will serve coffee, herbal tea from the garden and a Churchtown cheese board for attendees to enjoy as they learn.

Host or Publisher Churchtown Dairy