This demonstration-based class will guide participants through the process of making two fresh cheeses—ricotta and paneer—that can be easily recreated at home. You’ll learn not only the techniques but also some of the culture and history behind ricotta, with opportunities to sample different ricotta cheeses throughout the class. You’ll go home with a ricotta-making kit that includes a cheese template to shape the cheese, a storage container and recipe and instruction cards.
As the final class in our Slow Food Cincinnati Series, the evening will also feature reflections from the Board Chair of Slow Food Cincinnati, sharing the history of our local chapter and how it connects to the broader international Slow Food movement.
This class is part of a three-part collaboration between Slow Food Cincinnati and the Civic Garden Center: sauerkraut with Gary (10/22), wine making with Luis (12/3) and cheese making with Eduardo (1/7). The series reflects the spirit of the Slow Food movement, which began in Italy in the 1980s as a response to the spread of fast food and industrialized eating. At its heart, Slow Food is about reclaiming the joy of cooking, protecting traditional knowledge and honoring food as both nourishment and culture. By focusing on simple, foundational techniques like fermentation, cheesemaking and winemaking, these classes connect us to practices that people have carried forward for generations across the world.
In Italy, Slow Food grew out of the belief that food should be “good, clean, and fair"—good in flavor and quality, clean in production with respect for the earth and fair in supporting the people who grow and make it. This series brings that philosophy to life here in Cincinnati. Participants won't just learn recipes; they'll learn to slow down, work with their hands, use seasonal and local ingredients and reduce waste—all of which strengthen our local food system and keep traditions alive.
The CGC and Slow Food Cincinnati share a natural symbiosis. The CGC's focus on sustainability, composting and education pairs seamlessly with Slow Food’s mission to preserve food culture and build community through shared learning. This partnership demonstrates how environmental stewardship and food heritage are deeply interconnected. From Gary’s practice of fermentation to Eduardo’s focus on dairy traditions to Luis’s celebration of wine chemistry, each class highlights the cycle of growth, transformation and renewal. Together, they offer a living example of how global principles from Italy can take root locally, helping our community connect the soil, the kitchen and the shared table.
MEET YOUR INSTRUCTOR: Eduardo Rodriguez is a dedicated food artisan who specializes in teaching traditional cheese-making practices. As part of Cincinnati’s community of local food artisans, Eduardo works to preserve food heritage and share the accessible craft of dairy culture. In 2015, his local cheese business, My Foods, won a Slow Food Cincinnati Snail of Approval Award. This season, he will lead a workshop on ricotta cheese and paneer, guiding participants through simple, approachable methods that highlight quality ingredients and time-honored techniques. Through teaching, Eduardo connects people to the deeper values of the Slow Food movement—good, clean, and fair food for all.
COST: This class is part of our three-part Slow Food Cincinnati Series.
From September 3 to September 30: Get all three workshops for $125 (a $25 savings)!
Starting on October 1: Discounted series pricing will no longer be available, and any remaining places in each class will be available for purchase individually at $50 each.