Aditya Raghavan is a consulting cheese maker who resides in Canada during the warmer, cheese making months. He’s passionate about food, in general, and tries best to stay deeply involved with it. He will teach you through this entire less tedious process.
This would contain-
1. Creating your own ball of mozzarella
2. Four-cheese tasting and education
Take-away kits will be available for sale at 250 INR each which includes 4 5-litre packets of culture, vegetarian rennet, and calcium chloride. Enough to make four batches of mozzarella at home.
Capacity: 15 People
9th January 2016
3 PM – 7 PM
Cost Per Head: