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Mozzarella 101
Cheesemaking

Mozzarella 101

Jun 19, 2026, 11:00 a.m. 150 minutes Demo Kitchen Store Cooking School · Vancouver · BC With Paula Nelson-Maddison 9 seats available

A hands-on class where students stretch fresh mozzarella, learn milk handling, and leave with practical confidence.

CheesemakingBeginner friendlyItalianHands-on14+

About This Class

A hands-on class where students stretch fresh mozzarella, learn milk handling, and leave with practical confidence. Students see how the mozzarella base skill can become a softer filled variation with a different texture goal.

Paula Nelson-MaddisonYour instructorPaula Nelson-Maddison
Why this is good to learnStudents see how the mozzarella base skill can become a softer filled variation with a different texture goal.

What You'll Learn

  • Students see how the mozzarella base skill can become a softer filled variation with a different texture goal.
  • Practice filled cheese with instructor feedback.
  • Practice gentle shaping with instructor feedback.
  • Practice chilled filling with instructor feedback.

What to Expect

Mix the fillingMix ricotta, cream, and salt until soft.
Timing and temperatureWatch the parts of the recipe where time and temperature matter.
Practice the core techniqueWork hands-on with the main technique while the instructor coaches the room.
Take-home recipeBest eaten the same day.
Class details

Everything to know before you book

Class Length150 minutes
Skill LevelBeginner friendly
What to BringThe kitchen and instructor provide the core tools, ingredients, and recipe notes.
Age Range14+
LocationDemo Kitchen Store Cooking School · Vancouver · BC
WaiverWaiver required before hands-on participation.
  • Allergen: Contains dairy.
  • Vegetarian friendly.
  • Standing workstations; seating available on request.
Paula Nelson-Maddison
Your instructor

Paula Nelson-Maddison

Culinary instructor focused on approachable cheesemaking, preserving, and practical home-kitchen confidence. Paula builds classes around practical judgement: what to look for, how ingredients should feel, and how to recover when something does not behave exactly like the recipe. Students can expect calm coaching, hands-on practice, and clear take-home steps they can repeat in their own kitchens.

View Paula's Profile

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