Cheese. It's why we live. Is there anything better than cheese? Probably not. Even some vegan cheeses are good. Very good. So is (dare we say) the occasional yellow jar cheese bought and consumed at a liquor store under the duress of binge drinking. Oh please. Don't you judge us. For we, like you, love cheese. And since you love it so much, isn't it high time you learned how to make it yourself? Enter Italian cheese expert Arcangelo "Lino" Esposito of Belfiore Cheese in Berkeley. He will head Urban Kitchen SF's fall cheese workshop, teaching you the secrets of making ricotta and pulling mozzarella from curd.
In addition it pulling mozzarella and making ricotta, you'll learn how to make curd from milk. Drool. And you'll get to take your newly made cheeses home with you.
Best of all you will be learning cheese making in the Belfiore style. The Berkeley shop is one of the few family-owned cheese joints in the Bay Area. "All Belfiore products are made 100% naturally without any additives or preservatives. The operation was established in 1987 as one of the first pioneers producing hand crafted Italian-style Mozzarella, Fior di Latte (of Fresh Mozzarella in water) here in America."