addressalign-toparrow-leftarrow-leftarrow-right-10x10arrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscontroller-playcredit-cardcrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobe--smallglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1languagelaunch-new-window--smalllight-bulblinklocation-pinlockm-swarmSearchmailmediummessagesminusmobilemoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonprintShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahooyoutube

Cheese Rind Microbiology Class in January

From: Milk M.
Sent on: Tuesday, November 27, 2012 9:57 AM
Dear All:

The CA Artisan Cheese Guild is hosting Ben Wolfe, renowned mycologist and food microbiologist from Harvard University, for a class on cheese surface microbiology, January 11th, 2013. 

This class will bring together cheesemakers, mongers and devoted connoisseurs for hands-on exploration. 
Learn what colors mean, why things get fuzzy, what you should be wary of and how to nurture healthy rind communities. Peer into the microscope and meet the mites. Cozy up to fascinating fungal bodies. Then taste your way through yeast types. 

Class runs from 10-3 p.m. Location is College of Marin, Indian Valley Campus in Novato, CA.

Tickets ($100 for Guild members and $120 for non-members, lunch included) are available here.

Best, 

People in this
group are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy