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FeedIt's the Cheese
Danville's The Peasant and the Pear offers a unique ingredient: house-made cheese
Joe Budd
THE PEASANT AND THE PEAR in Danville folds something special into its dishes, an ingredient you’re not likely to get at many restaurants: house-made cheese.
“We strive to make everything in-house, from dressings to cheese,” says chef-owner Rodney Worth, who makes his mozzarella, ricotta, Burrata, and mascarpone fresh daily. He hand-selects ingredients such as Sicilian sea salt and fresh lemon juice to control exactly how the cheese and, ultimately, the entrée turn out.
You’ll find the house-made ricotta in the popular seasonal heirloom lasagna, the mozzarella on the Margherita pizza, and the mascarpone in the tiramisu bread pudding. But, Worth often serves his Burrata—a mozzarella-like cheese with a creamy sweet cheese center—plain, with seasonal accompaniments such as persimmons.
You can try the Peasant and the Pear’s four house-made cheeses for yourself at 267 Hartz Avenue in Danville. For menu and hours, call (925) 820-6611, or visit thepeasantandthepear.com.
