We all know Italy produces world-class cheeses and wines, but why is the variety so perplexingly wide? Why is mozzarella di bufala tart and fior di latte mozzarella sweet? What accounts for the tenderness of a Pecorino Toscano and the brute forcefulness of a sheep's milk cheese from Sardinia? To fully understand the range of […]

Hands-on Cheesemaking Class with Sheana Davis & Ben Sessions, The Epicurean Connection. Classes are hosted weekly on Thursday & Saturday 12:00-2:00 and Friday 3:00-5:00.  Private and corporate classes are also available. Each registered group has its own station and together with Sheana and Ben, makes Creme de Ricotta, a 2-3# wheel of fresh cow milk cheese, and/or […]

Pairing cheese and wine to bring out the best takes a little bit of science and a lot of experience. When you get it right, you know: the combination elevates what is already delicious into an experience that is truly transcendent. In this class, you'll learn some general guidelines that will help you get it […]

Learn to make creme de ricotta and other cow milk cheeses.

Learn to make creme de ricotta and other cow milk cheeses.