Tuesday Nov 3rd, 6pm - 7:30pm Eastern Time
Carolyn Montgomery is a master Mixologist, Chef and Cabaret Performer, garnering top awards and reviews in all three fields for a career spanning 25 years. She owned a restaurant in Manhattan for eight years, and deeply enjoys teaching people a skill they will easily master under her expert guidance. Come and meet the woman that the New York Times calls a smart, sophisticated and hilarious storyteller, while you laugh and learn.
Carolyn was very personable and took the time to explain the ingredients. It was fun.
The instructor was great - she is funny, patient, and very generous with information.
The only issue I had was that my meeting had the time starting at 6 est—I logged and waiting for about 15 minutes. I needed to check you website to see that the class was actually starting much later.
Outstanding. Carolyn was knowledgeable, patient, and inclusive. Couldn’t be happier.
Totally enjoyable. Very engaging and patient instructor.
Carolyn is an absolute gem. Really a great teacher and a great personality. She knows how to explain things in a way that keeps you interested but is also fun! We had a great time. Our rennet wasn’t great so we didn’t end up with mozzarella but we feel confident we can replicate it on our own when we get better rennet!!!
The teacher was really great, but making cheese is extremely difficult. No one in the class got the results we should have- mine was essentially ricotta. I learned that I don't want to make my own cheese, but I had a lot of fun attempting it! The teacher was very funny and personable, but the ingredients provided through CourseHorse were terrible. Also they should write a better list of supplies: you need a thermometer and do not buy homogenized milk!
Instructor was great. Class was great. Most important, the cheese came out pretty good for a first-timer! It looked and tasted like mozzarella cheese, so I was very happy. There are 2 reasons that I’m only giving 4 stars and 5 stars. I want to note that neither of these issues seemed to be in the direct control of the instructor. First issue, the pre-class email with ingredients and equipment list was not as clear as it could have been. Specifically, the equipment list did not include a thermometer, which was pretty important since there is a step where you need to keep water at a constant 175-185 degrees F. The equipment list also stated you need a colander but did not specify it can’t have big holes in it (e.g., pasta colander will not work, need something more like a fine mesh colander). Second issue, the pre-class email encouraged participants to purchase rennet (animal or vegetable, tablet or liquid) from a specific supplier: https://cheesemaking.com/products/tablet-vegetable-rennet. All of us who did so had issues with our rennet tablets. Instructor asked how they were shipped, and it turns out the rennet tablets were not shipped properly. They need to be kept cool. Since we were all shipping in August with peak summer heat, many of us had issues. I put mine in the freezer (per instructions) upon receipt, but I still had to use more than double the amount because my bacteria was half dead. Yuck. Again, instructor was very helpful with all of these issues and still managed to help most of us coax something like mozzarella cheese from our efforts despite these issues. She ALSO offered any participant with issues to drop in for free on any upcoming class to try again, which was an awesome way to resolve these issues. She was really, really great.
Instructor was very nice and gave good instructions but things were left out of needed items. A candy thermometer is an important tool in beginning cheese making and it was not on list of needs in email. Otherwise had fun
This class was a wonderful blend of experience and science. I enjoyed it very much! And I did make cheese! Thank you!
Get special date and rate options for your group. Submit the form below and we'll get back to you within 2 business hours with pricing and availability.