the biology of cheese

The Cheese Course: Cheese is Alive!

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.

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

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!

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

Please reload

monday: closed

tuesday - friday: 11 am to 7 pm

saturday: 10 am - 7 pm

sunday: noon to 5 pm

  • Facebook - Boston Cheese Cellar
  • Twitter - Boston Cheese Cellar
  • Instagram - Boston Cheese Cellar
  • Google+ - Boston Cheese Cellar

18 birch st,

roslindale,

ma 02131

tel: 617 325 2500

© 2019 boston cheese cellar