If all cheese has the same basic ingredients, how can there be a wide variety of flavors? What is “sharp”? How can cheese be sweet? Join Jess Perrie for this virtual class as she breaks down the key reactions of flavor chemistry, what influences these reactions, and how regional environments have developed the flavors of the iconic cheeses we know today.
The class is 90 minutes plus 30 minutes of Q&A and will be held via ZOOM. The link to join will be emailed to all participants the week of May 29.