Artisan cheese and charcuterie go together like peas and carrots. But why is that? The striking similarities in how these foods are produced and how they taste are often overlooked. In this class, you’ll explore the diversity of American artisan cheese and charcuterie, with a specific focus on salami. Where do the unique flavors of cheese and salami come from? Why do flavors vary across different producers? Benjamin Wolfe, a food microbiologist at Harvard University, will guide us through a tasting while sharing exciting new discoveries in the science of cheese and salami.
Wednesday, January 9, 2013 from 6:30 PM to 9:30 PM