Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter next Wednesday the 26th in our latest installment of our How-To series at Brooklyn Brewery. Anne Saxelby from Saxelby Cheesemongers in Essex Market (and her new caves in Red Hook) will be speaking about affinage, fromager Tia Keenan will help you compose a cheese plate, and folks from Organic Valley will show you how to make that butter. Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets and get more details right here.
It’s Like Butter. Literally: Learn How to Churn Your Own at our Milk and Cheese 101 Next Week
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