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Fresh Cheese-Making: From Milk to Mozzarella at Third Space Kitchen


Adult Education / Cook, Taste and Decorate -
Adult Summer 2026

Discover how simple ingredients turn into a wide range of fresh cheeses in this hands-on, beginner-friendly class. We’ll explore the fundamentals of cheese-making through a mix of active participation, short demonstrations, and plenty of tasting.

During the class, participants will:

  • Make fresh ricotta and hand-stretched mozzarella
  • Enjoy demonstrations of mascarpone and additional cheeses as time allows
  • Learn how heat, acid, and handling change texture and flavor
  • Taste and compare fresh cheeses side by side

The class includes 2 hours of guided instruction and hands-on work, followed by 30 minutes of tasting and informal discussion. BYOB beer and wine (age 21+). No prior cheese-making experience is required. Participants will leave with recipes, troubleshooting tips, and the confidence to recreate fresh cheeses at home. Limited to 12.

Cindy Glade

Instructor

Chef Cindy Glade built and ran the beloved bakery at the Harvard General Store for nearly a decade, and prior to working at Third Space Kitchen served as Kitchen Manager at New England's famous Carlson’s Orchards. At Carlson's she helped shape the mouth-watering Cider Barn menus and events we all know and love. At Third Space Kitchen, Chef Cindy teaches students with patience and passion, leads team-building events with grace and gusto, and celebrates birthdays with one-of-a-kind cooking parties and sweet confections. With her talent, creativity, and community spirit, Chef Cindy makes every table she touches unforgettable.

 August 2026 
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CT12a

  Cindy Glade , Eric Brown


Third Space Kitchen
Monday, Aug 10
6:00 - 8:30 PM

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Price: $ 95 00