Uncommon Goods | Italian Ricotta Cheesemaking Class
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Italian Ricotta Cheesemaking Class

Created by Chef Mark Kalix

Roll up your sleeves and learn how to craft four mouthwatering ricottas right in your own kitchen.

$68.00

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Need to pencil it in? Rescheduling is available until 48 hours before the start time of your experience.

Note:
All classes will be held via Zoom and recorded. Please make sure you’re able to access Zoom prior to class time. The actual class link will be sent no later than 24 hours before class starts.

Please note that the product and class will appear separately in your cart. Both items must be in cart in order for the kit to be shipped.

Independent Maker

Exclusive

Made in USA

Your purchase includes

A 90-minute live virtual experience with an expert instructor

A Cheese Kit, mailed to you before the date of your experience

An email sent at least 24 hours before the experience with all the preparation details including experience log-in information

The Experience

You’re savoring a creamy ricotta and thinking: How do Italians make something as simple as cheese so indescribably delicious? You’re about to find out. Join chef Mark Kalix for this live virtual class where you’ll roll up your sleeves to craft mouthwatering ricotta and learn the ins and outs of formaggio (cheese) like an expert.

  • You’ll make four varieties of ricotta in class: traditional, sweet (lemon vanilla), savory (garlic herb), and ricotta salata (an aged, dry form that can be harder to find than its softer counterpart).
  • Chef Mark will begin by walking you through the ingredients, including those in your kit (see Comes with the class, below) and one must-have: homogenized, pasteurized whole (full fat) cow’s milk (not ultra-pasteurized, ultra-high temperature (UHT), reduced fat, or plant-based milk).
  • You’ll learn essential techniques, including how to age and salt ricotta salata to perfection right in your own fridge.
  • Discover pairing suggestions for the different kinds of ricotta and get inspired by the many ways you can enjoy them—on crostini, topping waffles, with roasted veggies—the possibilities are endless.
  • Have some bread or crudités on hand because your ricotta (except for the salata variety) will be ready to enjoy by the end of class. The ricotta salata will age to peak firmness and flavor in two to four weeks.
Class length: 90 minutes.
Comes with the class: Our Italian Cheesemaking Kit has all the ingredients (except whole milk) to make ricotta and four other varieties of cheese (mascarpone, mozzarella, bocconcini, and burrata)—and this class will give you the skills and confidence to try your hand at all of them.

Giving this experience as a gift? Print out this card to let them know what's coming.

Experiences make great gifts! To gift this class, simply purchase the class for the date/time you think will work for your recipient. If that doesn’t work for the recipient, no worries! Send an email that includes your order confirmation number to help@uncommongoods.com at least 48-hours prior and we’ll help get them moved into a scheduled class that works better for them. Please note: By default, order confirmations and event details are sent to the purchaser’s email. If you'd like this information to go to your gift recipient instead, select "this is a gift" under your chosen date. Once in your cart, you can enter the recipient's email address and choose a delivery date for the class confirmation email.

If you’re looking to host a private or corporate event, fill out the form on our Corporate Gifting Page.

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More Info

Hosted by

Chef Mark Kalix

About

With over 30 years of experience at restaurants and hotels across the country, Chef Mark Kalix has abundant culinary knowledge to share. So it isn't surprising that he's added teaching to his long resumé. The Ohio native, who now calls Denver, Colorado home, focuses on having fun in the kitchen and using fresh ingredients prepared with skilled techniques to bring out their best flavor. When Mark isn't in the kitchen, you'll find him mountain biking, skiing, climbing and enjoying the great outdoors with friends and family.

For this class, you'll need the included Italian Cheesemaking Kit, a large pot with lid (enough for 1/2 gallon of milk with extra space), a large slotted or perforated spoon/skimmer, a rubber/wooden spatula, a cutting board and knife, a tall cup, a colander over a similarly-sized bowl, 3 small mixing bowls, a microplane (optional), 2 each of either spoons or forks, measuring cups and spoons, scissors, a large airtight container, a small rack/flat colander/chopsticks/sushi mat, a full canned good or heavy cup, a small measuring cup, in addition to the ingredients listed in the link below.

get more details

You'll receive an email at least 24 hours before your experience with all the preparation details.

This item is not available to ship outside of the U.S. See International FAQ for more info.

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Need to return? Free returns for this item are accepted within 30 days of delivery. See our return policy for more details.

Ages

16+

Notes

Before class, please:
- Please make sure you buy homogenized, pasteurized whole cow's milk for this class. Milk labeled "Ultra Pasteurized" or "Ultra High Temperature" will not work.
- Sanitization of tools will be covered in class. Countertops can be sanitized by spraying vinegar and allowing to dry for 5 minutes.

1-2 people per screen, please. (More than that affects the quality of everyone's experience.)

Ingredients

Experiences

Kit Ingredients
Cheese salt, citric acid, calcium chloride, vegetarian rennet tablets.

Item ID

60225

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3.25
3.25 stars out of 5
based on 4 reviews
50%
of respondents would
recommend this to a friend
5 stars
1 users rating this 5 stars
4 stars
1 users rating this 4 stars
3 stars
1 users rating this 3 stars
2 stars
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1 star
1 users rating this 1 star
  • 1 star out of 5
  • Melissa
  • California

Would not do again

We just attended our cheese making class and I'm so unhappy. Our milk was falling behind ( everything in the multiple emails stated we needed a gallon!!) only for the class to be working with a half gallon, which put us so far behind. We asked what to do in that case and were told to just multi-task if you can, and the class kept going without us. Steps were skipped, says we'd make 4 different cheese, we "made" 2 and then were told about some different flavours. The hard cheese the chef made in advance and HE did it wrong and was then working backwards to tell us what he did wrong to avoid, but in the middle of trying to teach us what to do. So many ingredients we were told to have, only not to need them. I spent over an hour sanitising the space & tools as instructed ahead of class, only for him to be doing it during and say he keeps a pot of boiling water going at all times, which we then scrambled to do, only to also be saying it's not really important to sanitize except which hard cheeses, only for his own cheese to be 'borderline rancid' (his words, not mine) This was scheduled to be a 2 hour class- 330-530, and it ended at 445. So not only were we rushed & left behind, there wasn't even a reason to do so. They point of a LIVE cooking class to is to be able to keep up and move in time with the class. There were only 3 groups on the call, waiting 10 mins when we ended 45 mins early shouldn't have been an issue. Making sure everyone was on the same page when your documents were wrong should have been the first thing that happened. We could have watched a pre recorded YouTube video and gotten more out of it bc at least we could've stopped the video to keep up. This was such a disappointment, please make these classes better and consistent. If it's meant to be 2 hours, then it should be 2 hours or there should be time to keep everyone on the same steps.

Response from merchant

Thank you for sharing such detailed feedback. I’m truly sorry to hear how frustrating and disappointing this experience was. That is not the experience we want for our customers We receive a lot of positive feedback and have seen very few issues; this should not be the regular experience. We appreciate you taking the time to outline what didn’t work, and we’re sharing your comments with our team so this can be reviewed and addressed. We’ve also reached out directly to see how we can help and discuss next steps.

  • 4 stars out of 5
  • Howard
  • Toms River, NJ

Great Class

The teacher was great but we wished she was a little more on point with the class and a little less on the talkative side. Many of the asides tended to confuse us a bit. All in all though, we had a great time and made some good cheese!

  • 5 stars out of 5
  • Lucky Mom
  • Winnipeg, Canada

Excellent instructions and great kit

This was my first foray into cheesemaking. Sydney was a great instructor - very informative, well paced and reassuring about the process. My fresh ricotta turned out very tasty and was quite easy to produce. Something I would definitely make again.

  • 3 stars out of 5
  • PRUllo
  • Arlington, VA

Unorganized

The class was confusing. I believe she should have picked a way to make the cheese and clearly followed a protocol. At each step she said do this, but, you could do this or that and rambled on about alternatives. I was watching with my daughter, who is a teacher and we got confused and I know others did as well. Then, there was a rush to finish. She could have talked about alternatives at the end. It, also, would have helped if the ingredients list stated no Ultra processed milk. I bought organic whole milk. But, it did say ultra processed, I didn't understand this when I making the purchase. There were also tools needed that were not mentioned until in the class. I so wanted my daughter to love this experience. We will try it again, but wish we could rewind the video and check a few things.

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