Fresh Mascarpone with Balsamic Cherries

Recently I took a Continuing Education course at NAIT called "Young Cheesemaking Fundamentals" - after attending Eat Alberta in April, I knew I wanted to come back to the NAIT kitchens as soon as I could. Chef Allan Roote welcomed our tiny class and got started right away. There were only eight of us, which I thought was perfect, as there was lots of hands-on learning and we could easily crowd around Chef Allan and watch his demos closely. Over the course of the night, we tasted and made yogurt, mascarpone, ricotta, mozzarella, and cheese fondue.

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