Date: February 10, 2019 to February 10, 2019
Where: Boston Cheese Cellar, 18 Birch St, Roslindale, Massachusetts, United States, 02131
Event Type: Food & Dining
Ticket Price: N/A
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 designed to be a lecture, rather a fun, interactive, hands-on session with other similarly cheese-minded folks. At the end of the evening, you will take away the two cheeses you have made! It will be run by Adam, who is not only the owner of Boston Cheese Cellar, but also holds a 1st class honours Biochemistry degree from Oxford University, a PhD in Biochemistry from University College London, and has 15 years experience in protein and cellular biochemistry within the biotech and pharmaceutical industry. He will be able to answer all your questions! Refund Policy: If you have purchased tickets, and are unable to make the event, please email [email protected] 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.