Learn the art of making Primo Sale, a versatile fresh farmers cheese known across cultures for its distinctive crunch (yes, cheese that crunches!). If you’ve ever enjoyed squeaky cheese curds, you’ll love this traditional cheese, which forms the foundation for many other cheese varieties.

In this immersive 2-hour workshop, expert cheesemaker Luca Mignogna guides you through the process from fresh local milk to finished cheese. While your cultured milk develops, you’ll explore the fascinating history and theory of cheesemaking. Then you’ll learn the precise techniques needed to transform your cultured milk into exceptional Primo Sale. Rather than following rigid recipes, you’ll discover the subtle details that elevate homemade cheese to the next level.

Take your creation home to enjoy fresh, grilled, lightly breaded and fried, or simply paired with a good wine. This hands-on class gives you all the skills needed to continue making this ancient cheese in your own kitchen.

Join Mozz Newport on the following 2025 dates!

Thursdays: February 27, March 13, March 27, April 10, and May 8