In this session we will explore the process and transformation of milk into cheese, in both practice and in theory.

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To do this, we will make different types of fresh cheese, and as we do so we will we sip complementary wine, and answer questions such as:

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• 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 session is not deisgned to be a lecture, rather a fun, interactive, hands-on session with other similarly cheese-minded folks.

With the knowledge you gain, you will feel confident trying to make cheese at home!