Milk is so ubiquitous we tend to take it for granted. But a cheesemaker doesn’t. There is a lot happening under the surface. Zoe Brickley of the Cellars at Jasper Hill will discuss the chemistry and microbiology of milk. You’ll learn about the difference breed, feed, seasonality and herd management make, and how those variables affect the behavior of milk in the vat, and ultimately flavor development in the caves. The Cellars have gathered some eye-opening data in this area over the past year -- data that has has changed their approach in the barn.
Monday, January 21, 2013 from 6:30 PM to 8:30 PM