This is a great introduction into 4 easy, rapidly acidified cheeses including: Paneer, ricotta, mozzarella, burrata and bocconcini along with mascarpone.
DurationThis Is A Great Introduction
You Will Journey Through History,
Whether you are a beginner, experienced, or even professional, this day will allow you to deepen your knowledge and reproduce at home all the productions learned, in the comfort of your kitchen, without specific cheese making equipment.
In this fun, hands-on workshop, Rahaf Alakbani will be sharing some of her favourite family cheese recipes. This class will cover the basics of preparing 3 kinds of cheese popular in Syria: yogurt-based Labneh, ricotta-like Kareshi, and a fresh curd cheese known as Jibneh Arabieh. The class will ex...
As featured in Longo’s Holiday Experience magazine, this holiday season our Longo’s Cheese Masters have curated a list of 12 exceptional cheeses for your next nibble or holiday cheese board.
Cheese is often the most difficult dairy product to give up when you move towards a plant-based diet. In this 4- hour class, you will learn about the ingredients, methods, and equipment for making your own gourmet non-dairy cheese alternatives at home.
In this class you learn how to make a variety of “fauxmages”, including aged ones, sprinkles, feta-style and our favourite creamy spreads.
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