Italian cheese maestro, Arcangelo "Lino" Esposito of Belfiore Cheese in Berkeley led our sold out fall cheese workshop. He taught participants the secrets of making ricotta and led them in pulling mozzarella from curd. As a special bonus, he demonstrated how to make curd from milk.
His friend, Chef Rudy from C'era Una Volta in Alameda, prepared the fresh mozzarella and two different types of ricotta for everyone to taste. The class left with the mozzarella they pulled, recipes for ricotta and mozzarella, and fresh curd to practice on at home.