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Cheesemaking: First Steps
Sun, April 30, 2017, 6:00 PM – 8:00 PM EDT
The Cheese Course: First Steps
In this class we will explore the process and transformation of milk into cheese, in both practice and in theory.
To do this, we will make different types of fresh cheese (ricotta and queso fresco), and as we do so we will we sip complementary wine, and answer questions such as:
• What are the components of milk?
• Why are they special?
• What happens to milk to make cheese?
• How does this happen?
• Whey? Curds? Rennet? pH? What are they?
The class is not deisgned to be a lecture, rather a fun, interactive, hands-on session with other similarly cheese-minded folks.
It will be run by Adam, who is not only the owner of Boston Cheese Cellar, but also holds a 1st class Biochemistry degree from Oxford University, and a PhD in Biochemistry from University College London.
Refund Policy: If you have purchased tickets, and are unable to make the event, please email info@bostoncheesecellar at least 24 h before the start of the class for a full refund. After this time, tickets will only be refunded at the organizer's discrention.