Taste of Europe in Mexico: History and Flavors of Artisan Cheese

Baked Feta with grapes or tomatoes and herbs

Served with crostini as an appetizer prior to the class

Baked Camembert encroute or not, with candied pecans, jams, honey

Served with crostini as an appetizer prior to the class

Charcuterie Board

Assorted meats, nuts, fruits, olives, jams, membrillo, bread, crackers

Antipasto Platter

Grilled bread with tomato, buffalo mozzarella, grilled eggplant and zucchini

Italian Artichoke Pie

Artichokes and provolone cheese in a crust

Focaccia

Homemade focaccia with rosemary, tomatoes or olives

A Dozen Artisan Cheeses sourced locally

A mammoth cheese board with a dozen local artisan cheeses, paired with beverages, bread, membrillo, honey, flowers, etc

Pistachio Cheesecake

Homemade Cheesecake made with fresh pistachios and cheeses

Goat Cheese Panna Cotta

A homemade cooked pudding with fresh, local goat cheese

Fig Frangipane Tart

A fresh fig tart baked with frangipane, often served with cheese ice cream