Curious about how milk is made into such a diverse variety of cheese? Come learn the science behind it in this wonderfully engaging and informative class with resident curd nerd Kris Garrand. We’ll explore the chemistry of milk, the make process, and affinage. (A fancy way to say “aging.”) We’ll even sample some wares to show how each step in the process lends each cheese its distinct characteristics. There’s more to it than you know…interested?