To start we are making some Ricotta, Mozzarella and some Burratta and here is this morning team. This is fantastic as some of the other cheeses classes were not hands on and was done in big quantities, but here it is in a home environment so achievable by the passionate home cook, as it is a labour of love.
This school is owned and run by our host Rita with the yellow apron.
She enlists a team of locals as well as herself to do lessons, so a true authentic and hands on class. It is the off season and we have them all to ourselves so cooking, making and learning lots of extra things.
So it take 10 litres raw milk to make I litre of cheese. But the taste is so worth it.
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