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February 20, 2022 12:30 PM
45 minute break from 1:00 pm to 1:45 pm MT
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Cheese Maker Aditya Raghavan and learn how to make Crescenza (aka Stracchino). This fresh and spreadable rindless cheese originates in the Italian Alps, and can be served plated with a salad, on a pizza, in a sandwich or stirred into a risotto. In the first half hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to finish the cheese-making process. Addie will take you through all of the stages of making this delicious cheese, including cutting the curds and draining your cheese, then after 4 to 5 hours you'll salt then refrigerate it overnight until it's ready to serve, the next day (you'll have your class recording to refer back to as you finish your cheese through the day). While you make your cheese, you'll also learn to make Piadina flatbreads, and how to serve them as they do in Lombardy, filled with Prosciutto, Tomatoes and your home-made Crescenza Cheese. So once your cheese is ready you'll be able to whip up and grill some Piadina for your lunch or supper, using your homemade flatbreads.
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Ingredients Crescenza: 4 litres whole milk (unhomogenized pasteurized for best results), buttermilk, rennet, salt
Ingredients Piadina: all-purpose flour, baking powder, lard, prosciutto, arugula
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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