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Get ready for Easter! We’ll start with this very simple Easter Basket Cheese that only requires milk and rennet and can be made and then eaten within hours! This traditional Italian cheese is usually only made in the days leading up to Easter but is a family tradition in many Italian homes. It is made and sold in a small white basket and has a consistency somewhere between fresh mozzarella and ricotta. Used as an ingredient – often in Italian Easter Pie – it is also delicious spooned right out of the basket.
When you’re willing to wait a little longer for your “basket cheese”, try making Canestrato. This Sicilian cheese is made from cow, goat or sheep milk and is named for the little wicker or reed basket it is traditionally formed in (although you can buy food grade plastic Canestrato baskets now). It dates back to the 10th century and is delicious with fruit after aging 4-6 months, or grated over pasta or soup when aged 12-14 months.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.