Science of Cheese class

(Your Taste Buds and the) Science of Cheese class

6:30 – 7:30 p.m. / June 25, 2024* / Capitol Room, Park Hotel

It’s 60 minutes for finding out what cheese IS, really, and why your mouth loves it!

Have you ever wondered what makes Cheddar a Cheddar? Or how you could make cheese your own mozzarella? Cheese-making is an art and to create successful and delicious art, you need to understand the science behind it! This class will teach the fundamental principles of making a variety of different cheeses beginning with the milk and pasteurization. Other topics include cultures, rennet, brining, and mold-ripened cheese. We will be tasting cheese along the way, you will learn how cheesemakers taste cheese and the vocabulary to explain the flavors. How is it made and where does it come from? Fromagination’s presenter will delve into the details of how your favorite cheeses are produced. We will offer samples of cheese as examples of the science behind the different flavors, and consistencies, of cheese. Find out more about why it looks/smells/tastes like that.

*please note that this is Tuesday evening class (not on Thursday, as other classes are)