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Feta, like a pug puppy or a Reeses peanut butter cup, has always been something dear to my heart. It's reasonably priced. It's tasty in watermelon and basil salads. Roasted and doused with extra virgin olive oil and fresh ground pepper, feta is amazing straight from the oven.
Read MoreThat said, I'm overjoyed to announce that I'm now teaching a mozzarella-burrata-ricotta making workshop at The Cheese School of San Francisco this July 12th. Yup, you read right, all three.
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