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The Science of Affinage: Cheese and Salumi

Formaggio Kitchen

Sunday, March 30, 2014 from 5:30 PM to 7:30 PM (EDT)

The Science of Affinage: Cheese and Salumi

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Ticket Type Sales End Price Fee Quantity
General Admission Ended $55.00 $0.00

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Event Details

Ever want to cure your own cheese or meat, but just didn't know where to start?  After years of training and working for some of Europe's finest cheese makers, affineurs and salumiere, international dairy consultant, Michael Kalish, brings to the tasting table the techniques and science of curing through a blend of photography, film, and tasty pairings.
 
Michael Kalish co-founded Third Wheel Cheese Consulting in 2012. From 2008 to 2011, Michael worked on artisan cheese farms across France and Northern Italy and in the alps of Gruyère and Valle d’Aosta. Formally trained at the istituto lattiero caseario e delle tecnologie agro-alimentari in Italy’s famed Piedmont Region in both cheesemaking and salumi making, Michael apprenticed with professional salumiere across the Piedmont and Luigi Guffanti, managed Hervé Mons’ Tunnel de la Collonge in the Rhône Alps, and ran operations for Artisanal Premium Cheese in NYC. Michael is on the Education Committee for the American Cheese Society Conference this year and will be leading panels on affinage and food safety in Sacramento. Michael has led workshops for the California, Oregon, and Wisconsin Artisan Cheese Guilds and has taught Affinage portions of Master Classes in

NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available here.  

Please be aware of our cancellation policy.

Have questions about The Science of Affinage: Cheese and Salumi? Contact Formaggio Kitchen

When & Where


Formaggio Kitchen Classroom Annex
67 Smith Pl
#13a
Mid-Cambridge, MA 02138

Sunday, March 30, 2014 from 5:30 PM to 7:30 PM (EDT)


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Organizer

Formaggio Kitchen

Formaggio Kitchen has been an institution in Cambridge, Massachusetts for over 30 years - a gourmand's paradise doubling as a neighborhood grocer. Each year finds us traveling to the far reaches of the planet in search of the world's finest artisan products. We believe in the one-herd farmer in Corsica, the tiny storefront baker in Tuscany and the fifth-generation olive grower in Andalusia, each striving to preserve their traditional methods in a world of mass-produced, industrial food. Whether visiting us in person or online, we invite you to browse our products and enjoy finding both new and old favorites.

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