Making Italian-style Cheeses
Learn to make Mozzarella, Burrata and Primo Sale
If you have a passion for Italian fresh cheeses, this speciality cheese making class is a must! Giorgio, an awarding winning cheesemaker, will first show you how to make fresh mozzarella, burrata, moneybag-style mozzarella pouches filled with delicate strings of stretched curd and cream, and primo sale, a semi soft milky cheese. Giorgio will then be joined by his That’s Amore colleague, Chef Dario Le Clerico, who will prepare seasonal recipes featuring the cheeses: freshly stretched bocconcini served with beetroot water (strained liquid from blended cooked beetroot), brussels sprout and mint; winter burratina (small burrata) with cauliflower puree and roast pumpkin; and handmade spaghetti with primo sale and Market fresh clams.
Master Classes
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
150.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Alternative Dates
About the Chef
Giorgio Linguanti
Cheesemaker/Owner, That’s Amore Cheese
In 2004, Giorgio arrived in Melbourne from Sicily without a word of English. It was his first job in a cheese factory where he became interested and passionate about making cheese. After just 4 years, he started his own business ’That’s Amore Cheese’. He initially made only one product, ‘Bocconcini leaf’ which became an instant success in Italian restaurants. Chefs admired his artisan skills in making handmade cheeses. This meant he could make and market more cheese varieties, resulting in his business growing rapidly. In April 2010, he opened his factory in Donnybrook, just outside Melbourne and five years later, moved his operation to a bigger factory in Thomastown accommodating a café, cooking classes and extensive retail outlet offering a wide range of artisan cheeses and other Italian products. More
