Join us for our upcoming virtual class, The Science of Cooking with Cheese, with Jess Perrie of Essex Cheese on Sunday, August 8, at 3pm PT, as she breaks down this delicious and complex topic.
Why does mozzarella turn brown when heated? Why does Halloumi keep its shape when cooked? Is there a cheese that melts the best? Just like all ingredients, cheese goes through various chemical reactions as it is put through different cooking applications. Jess will walk through these various cheese-y reactions, and how we can use this science to select cheeses for customer’s cooking adventures.
The class will be 60-90 minutes plus time for Q&A and will be held via Zoom. Purchase tickets on Eventbrite using the link below, and the link to join will be emailed to all participants the week of August 2.