The Cheese Whiz
Roasted tomatoes filled with fresh ricotta
Goat cheese rolled in olives/ lemon zest/herbs/ black salt…whatever the class decides!
Fromage Fort with French bread
Pizza Bianca with fresh mozzarella & arugula
Poached apricots stuffed with mascarpone, rolled in pistachio

Serve your next cheeseboard with all homemade cheeses with this class! Our Cheese Whiz class will show you how.

Chevre: on the black plate in the picture above, we’ve got chevre made from goat’s milk. It’s creamy and mild (since this one is minimally aged). You can top with Maldon flake salt, lemon curls, and oregano, or you could roll into a log and encrust with pepper, sesame seeds, tapenade…your imagination’s the limit.

Fromage Fort: in the foreground in the picture above, we’ve got fromage fort smeared on crostini. A strong, spreadable cheese spiked with booze…it has all the great qualities of a fabulous fondue but in smearable form. You can’t buy this magical stuff anywhere…homemade only.

Homemade Mozzarella: in the bowl, in the picture above. You don’t know mozzarella until you’ve tried up-to-the-minute fresh. Talk about melt-in-the-mouth! Here, we serve in solitary splendor, with a drizzle of our finest olive oil, a sprinkle of baby basil and thyme leaves.

Fresh Ricotta: did you know you can make a luscious, creamy, fabulously fresh ricotta in minutes? Dress it with some sea salt and lemon zest and eat it with a spoon! You can serve it in cute roasted tomato cups, here’s a recipe to make them!