Cooking Class for Two or Four or Knife-Skills Class for One at Shiso Kitchen (Up to 51% Off)

Union Square

Give as a Gift
Over 60 bought
Limited quantity available

Cooking is a labor of love, which explains why so many chefs still pine for the meatball that got away. Get involved with your meal with this Groupon.

Choose from Three Options

  • $89 for a cooking class for two ($180 value)
  • $179 for a cooking class for four ($360 value)
  • $34 for a knife-skills class for one ($69 value)

Cooking class options include a taste of Tuscany, an evening in Paris, or New England classics.

Blue Cheese: From Caves to Gourmet Crumbles

Among the ingredients that make many fine-dining menus unique is cheese—specifically, cheese that uses the sharp, tangy quality of the color blue. Read on to learn more about this colorful category.

It's said that roquefort cheese was discovered when, three months after a shepherd forgot his lunch in a cave, he returned to find his cheese deliciously marbled and sitting beside a slab of moldy bread. The mold that transformed his cheese was most likely the very thing that now distinguishes blue cheese from other cheeses: Penicillium roqueforti or Penicillium glaucum. These harmless molds, along with a few others, are introduced into curds during the cheesemaking process in order to create one of many styles of blue cheese. They break down some of the more complex, fibrous structures in the cheese as it ages, giving it a creamier consistency. Although flavor can vary greatly depending on the type of milk used and the aging process, most blue cheeses have a slightly sharp taste and aroma.

Cheesemakers can help the flavor-development process by needling the cheese, poking small holes in the surface to allow air to circulate more effectively. Doing so spreads the mold and creates the distinctive blue-green veins. Some producers opt for industrial processes that inject spores directly into the curds, and others pursue more traditional methods, such as allowing the molds to grow naturally on loaves of rye bread and then crumbling small pieces into the curds. Tradition has an especially solid grip on select varieties such as gorgonzola, stilton, and roquefort, which may only be made with milks from specific regions and must follow time-honored production methods.

  1. 1

    Union Square

    374 Washington St

    Somerville, Massachusetts 02143

    617-999-9971

    Get Directions

In a Nutshell

Former Le Cordon Bleu instructor and trained sushi chef teaches students how to cook or wield their knives with finesse

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 1 additional as a gift. Valid only for option purchased. Limit 1 per visit. Reservation required. 24-hr cancellation notice required. Class option subject to availability. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Classes and lessons, from horseback riding to wine tasting
Culinary tools and activities, from cooking demos to kitchen appliances