Agricultural Hall has vegetable rennet and citric acid on hand for making fresh mozzarella and ricotta cheeses, as well as simple farm cheeses. AH is courting several potential cheese-makers. In the meantime, we will offer a basic cheese making class for mozzarella and ricotta cheeses.
DurationAgricultural Hall has vegetable rennet and citric acid on hand for making fresh mozzarella and ricotta cheeses, as well as simple farm cheeses. AH is courting several potential cheese-makers.
In the meantime, we will offer a basic cheese making class for mozzarella and ricotta cheeses.
In 1818, the Massachusetts Society for the Promotion of Agriculture built the original Agricultural Hall on Dighton Street in Brighton. It served as the hub of the Brighton Fair and Cattle Show, one of the earliest and largest such fairs in the country.
In 1829, "a 17-pound turnip, a 19-pound radish, and a bough on which pears hung like a cluster of grapes were among the outstanding exhibits of that year." In 1844 the building was moved to its present location at the corner of Chestnut Hill Avenue and Washington Street.
Cheese Mastery class is offered by The Biltmore Culinary Academy. The Biltmore Culinary Academy offers classes for adults and children alike. Improve your cooking skills or gift a class to a foodie friend.
Our flagship class, "Cheese 101" is a brilliant way to get to know the "7 Styles of Cheese." This thrilling & educational experience of structured tasting & education time, followed by a half-hour of social time to enjoy in our turn-of-the-century Hyde Park headquarters.
Grilled Cheese making class is offered by Chef Joe's Culinary Salon. Crusty, melty, fabulously fun, mouthwatering, ultimate grilled cheese sandwich extravaganza!
Our experts will provide insight into the cheeses, salumi, and tasty accompaniments while showing you how to create a spectacular presentation. As you sip on a glass of wine, you will have a chance to follow our lead or go rouge to create your own edible masterpiece with the ingredients provided.
Few things can compare to the taste of freshly-made cheese. Learn how to work with rennet, how to cut and strain curds, and how to stretch and form mozzarella into different shapes. We will then prepare a mozzarella flatbread as well as fresh pesto for sampling our creations.
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