NYSCI After Dark: Connected Cheese 2018
For ages 21 and older, this evening features 20-minute workshops on cheese making and cheese aging, plus tastings of cheese made by local purveyors and makers. $15 per person. (Members: $10 per person.) Parking included. A cash bar is available all night.
Ricotta Cheese Making and Pairing with Butter Beans – 7:15 pm
Learn the process of making ricotta cheese and how to pair it with flavors and textures in a seasonal butternut sage crostini, while discovering your inner cheesemonger as the Butter Beans chef educator guides you through a healthy farm-to-table cooking exploration.
Affinage 101 with Krista Jacobsen, Caves Assistant Manager, Murray’s Cheese – 8 pm
Milk is a raw material capable of yielding hundreds of different cheese varieties. Once a cheese is made, it’s up to the affineur to direct its development. In this talk, learn how “cheese day care” critically influences the final product. You can even taste an example straight from the caves!
Stockinghall Cheddar Cheese Making at Murray’s Cheese with Peter Jenkelunas, Caves Manager, Murray’s Cheese – 8:30 pm
In an effort to create a one-of-a-kind product from New York state resources, Murray’s Cheese developed a cheese known as Stockinghall. Learn about the process of developing a new cheese and the basics of cheddar making.
Tess McNamara, Director of Retail & Operations or Lucy’s Whey – All Evening
Tess will be on hand all night to discuss the role of the cheesemonger in caring for and sometimes triaging cheese, how understanding the basic tenants of cheese science is essential to the job, and how cheesemongers help consumers navigate cheese care at home.
Date: March 16, 2018 7:00 PM-9:00 PM
Location: New York Hall of Science | 4701 111th Street, Corona, NY 11377 | 718-699-0005
Event website: nysci.org