Advanced Cheesemaking Workshop 203: The Moldies – Get to know the beautiful Blues and Bries inside and out! Learn the difference between Camembert and Brie and watch as we set up some blue cheese. Get the inside scoop on learning the art of affinage for these delicate, wonderful cheeses. Saturday May 25th,2013 from 4 pm to 6 pm - $75/person
Cow's milk, American Original, combines the greatness of an English Cheddar with the bite and creaminess of a French Blue. Open air cured. Light blue veining. Crafted by cheesemaker Chris Roelli at Roelli Cheese near Shullsburg, Wisconsin.