Thursday, June 20, 2013 from 6:30 PM to 8:00 PM (CDT)
What is the difference between "raw," "pasteurized," and "thermalized" milk? What makes a cheese "farmstead"? Why is some cheese kind of crunchy?
Now that we've learned the basics about cheese in our Cheese 101 class, we'll tackle more advanced questions. Join us as we delve deeper into cheese education to give you the knowledge to describe and evaluate cheese like a cheesemonger.
What time should I arrive?
Doors open at 6pm, and the class will begin promptly at 6:30pm.
Do I have to bring my printed ticket to the event?
No, we will check your name off our list at the door.
Thank you for choosing Houston Dairymaids! We can't wait to see you at the event!
Please remember, this ticket is NON-REFUNDABLE. If you need to change classes, you must call with at least ONE WEEK'S ADVANCE NOTICE prior to the class date. NO CHANGES will be made within one week of the class date.
Houston Dairymaids is a seven-year-old venture from seasoned cheese professional, Lindsey Schechter. Part business and part exploration, our goal is to meet artisan Texas cheesemakers, learn about their craft, and bring the best of their products to Houston. We look for cheeses naturally made by hand, and, when possible, from unpasteurized milk.
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