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Ricotta & 3 Seasonal Recipes: New Cheese Making Class, Berkeley

Cheese Making Class: Two Ricottas + 3 Easy Seasonal Recipes

July 9th, 3:00-5:30pm, Potliquor, Berkeley

I'm pleased to announce my first public Berkeley cheese making class!

After months of teaching ricotta, feta, and burrata cheese making classes all over San Francisco, I'm broadening my public cheese making class circle to Berkeley. Hello, Berkeley!

My first cheese making class is all about ricotta. But not just ricotta made from milk and cream. Traditional, true ricotta, made from whey, too. And three seasonal ricotta recipes from the cheese we made.

The class will kick off with us making fluffy ricotta from whole milk and cream (always, cream). With its clean and rich flavors, ricotta is a perfect cheese to have at your fingertips for easy summer entertaining.

Then we'll make -ricottone- also known as true Italian ricotta from our own ricotta whey.

I'm excited to show you howto make whey ricotta in a cheese makingclass- mainly just whole milk ricotta is the focus. Dense and rich, this ingenious cheese has long had my heart.

Next we'll make 3 easy, seasonal dishes that are perfect for summer entertaining with the cheese we just made.

  • Spring green salad and baked ricotta

  • Herbed green pea and ricotta crostini

  • A simple Italian dessert of fresh ricotta, local nuts, candied fruit and zest

Then we'll eat them together at the end of class!

I hope you can join me for this fun workshop! Don't hesitate to reach out with questions, my cheese making classes can fill up fast.