The Cheese Course: What is Cheese?
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, 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 deisgned to be a lecture, rather a fun, interactive, hands-on session with other similarly cheese-minded folks.
It will be run by Adam, who is not only the owner of Boston Cheese Cellar, but also holds a 1st class Biochemistry degree from Oxford University, and a PhD in Biochemistry from University College London.