Or, how to have a cheesy weekend.

I went to cheese school.

It was fun.

And cheesy.

This weekend I dragged a very gracious friend and my long suffering spouse to a beginning cheese making class at the San Fransisco Cheese School (I’m not making that up!).  It was a great class – fun and not too hard and the cheese tastes great.  In a four hour class we made panir, ricotta, marscapone and chevre.

It turns out that fresh cheese is pretty easy to make – heat some milk, add an acid, drain the curds and enjoy.

I’ve resolved to start playing around with fresh cheese recipes.  Stay tuned!