HN
GBEnjoyed, but disappointed. •Liked: the knowledge and history behind cheese making, kindness from staff, charcuterie boards •Disliked: the wine was in small little plastic shot cups, more of a demonstration rather than a hands on cooking class, the downstairs crowd from the bar was extremely loud and made it hard to hear the instructor •Our group would have preferred it to be a traditional hands on cooking class rather than a demonstration. We wanted to make mozzarella from start to finish. With the class being $100 per person, I would have expected the class to be a traditional hands on cooking class, recieved more cheese than 3-4 mozzarella balls to take home, and actual wine glasses to sip on wine tastings. I feel like each set of 2 should have gotten their own pot, heating stove burner, and 1 gallon of milk to make 1 pound of cheese. So that we each could’ve participated in the cheese making process. The charcuterie boards were delicious and very much enjoyed the different cheeses, meats, and crackers. The staff was very nice and friendly.
John
GBThe workers are great! The workers are great! They gave good suggestions on all their cheeses. They even make their spreadable cheeses (which are great) in-house.