Tagged with Frank Campione

Rigatoni in Parchment with Five Cheeses

Here’s the recipe I promised readers of my Princeton Packet In The Kitchen Column in today’s issue.  We made this in my October 10 cheese making class at Mercer County Community College, and it was delicious. Very, very rich.  And very, very delicious.  You get the idea.      Rigatoni in Parchment with Five Cheeses Adapted … Continue reading

World’s Smallest Mozzarella?

Okay, my mozzarella team in the cheese making class I recently took at MCCC didn’t have quite the success we’d hoped for.  We think it’s because we quadrupled the recipe, and it was just too much volume of milk to heat evenly and form curds.  Nonetheless, we had a great time, thanks to our instructor Frank … Continue reading