Cheese course in Hamburg: mozzarella meets biodynamic wine

This is how your mozzarella evening works — step by step towards enjoyment

I welcome my guests with a glass of finely sparkling Secco — a sparkling start to an evening full of taste and craftsmanship. After a brief introduction to safety and fire protection topics, we get started: Together, we pre-acidify Demeter cow's milk and carefully add the Microlab.

As milk turns into cheese, we dive into the history of mozzarella: its origins, the different types of milk, and the secret behind the perfect consistency. That's when it gets handy — the curd is cut, heated and skimmed into molds.

The highlight: With hot whey, patience and dexterity, the participants form their own mozzarella — pulled by hand, kneaded and turned into balls. In an ice-water bath, the cheese gets its final structure.

Finally, we enjoy what we have created: freshly prepared mozzarella, accompanied by crispy baguette, the best olive oil, fresh tomatoes and cucumbers, as well as five biodynamic wines whose stories I am happy to tell.

An evening that not only touches the palate — but also leaves lasting impressions.

These courses are ideal for anyone who wants to combine enjoyment and craftsmanship — from curious foodies to teams looking for a creative, shared experience. Wine lovers, amateur chefs, foodies and people who enjoy creating something genuine with their own hands feel particularly addressed. Whether as a gift, a special event or a joint trip: The courses offer space for exchange, wonder and enjoyable learning — in a relaxed, stylish atmosphere.