Thurs Oct 13: 6 - 8 pm

Cheese is a living tapestry of organisms which provide the tastes and aromas and character of the cheese we love.

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This session is not a lecture, it's a hands-on, nose-on, eating, drinking cheese experience.

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We will talk about, and sample the aroma compounds, the taste compounds that we find in cheese.

We will look at the organisms responsible with our naked eyes, and under a microscope on agar plates designed for their visualisation!

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If you want to learn more about the cheese you eat - this is the class for you!