Cheese School - Persian Feta and Primo Sale

During this course you will make two delightful cheeses - Persian feta and Italian Primo Sale.
Persian feta is beautifully soft and creamy with distinctive sour and salty overtones, very different to its crumbly cheese cousins of northern Europe.  It can also be preserved in oil for weeks to come.

Primo Sale cheese has a savoury, but at the same time a sweet and delicate tasting cheese characterised by a thin, white or straw yellow rind and which you can see the pattern of the basket in which it was placed to mature. It can be eaten as it is, cut into slices, seasoned with a drizzle of oil and a sprinkling of pepper, or combined with honey and fresh fruit to be enjoyed at the end of a meal to refresh the palate or dried further and rolled in dried herbs. These different flavours will be on offer during lunch.