Cooking with Homemade Cheese – Ricotta
Whisk welcomes Alison Leber, The Roving Cheesemonger, to our team! With over 30 years in the food and wine industry Alison was previously the owner of ” Brie & Bordeaux”. She’s long been a involved in the Artisan cheese industry, is a American Cheese Society Certified Cheese Professional and is one of only 29 Certified Cheese Sensory Evaluators (ACS CCP, CCSE). Currently, teaches classes on all things cheese and owns The Roving Cheese Shop.
In this workshop, Alison Leber, who spent over a decade in all aspects of Beecher’s Handmade Cheese, will teach you how to make delicious fresh cheese and give you tips on how to use it.
You’ll learn about the basics of making whole milk Ricotta using fresh lemon juice. We will make:
Fresh Ricotta, then we will use the Ricotta to make a lovely
Savory Ricotta Tart,
Roasted Vegetable Salad with Herbed Ricotta and
Lemon-Honey Ricotta Dessert