Les Mains Guidées: The Art of Cheese Making

When: 03-Mar-2018 - 10:00 a.m. - Noon
Where: Cooking School at Vermilionville

Be sure to register TODAY!

Mimi DelGizzi, guest artisan, will be teaching The Art of Cheese Making in Vermilionville’s Cooking School. This workshop can accommodate 8 students. And, the $60 participation fee must be paid in advance. The fee covers the cost of ingredients and tools, which includes pots, pans, strainers, thermometers, spoons, etc. We’ll be making ricotta and one other cheese. Participants will be able to take these tools home with them, as well as, the cheese they make in class.

Click here to register.

For questions, please contact Brady McKellar at 337.233.4077 x.211 or at Vville@BayouVermilionDistrict.org.



Mimi R. DelGizzi recently moved to Lafayette, LA to be closer to family and explore her Acadian heritage. Previously, she lived in Boston, Massachusetts, where she received dual master’s degrees in Food Policy as well as Public Health with a focus on community nutrition.

Growing up in an Italian-Acadian household had its many perks, especially when it came to eating good food. Cheese was always a staple at the Sunday dinner table, whether as an appetizer in an antipasto, melted on top of lasagna or sprinkled on a hot bowl of rigatoni. It was during her stint as an intern at "Culture: The Word on Cheese Magazine" that Mimi decided to try and make some of the cheeses she'd grown up eating: briny feta, decadent mozzarella, and creamy ricotta. After she'd made her first batch of feta—not to mention the best she'd ever had—she was hooked.

Homemade cheese seemed more delicious than store bought and was easy to make with just a few easy-to-find ingredients. Mimi teaches courses on healthy eating, fermentation, beer and wine brewing, yogurt and cheese making and has led workshops in wellness, meditation, and mindfulness.