Slow Food Cheese Making Workshop
Slow Food Seacoast
Barton Hall Kitchen, Thompson School of Applied Sciences, 291 Mast Rd, Durham, NH
Sunday, May 5, 2013
2 – 5 pm
Learn how to make fresh Mozzarella and other basic cheese making techniques! This workshop will be led by UNH Alumna, Amy Beliveau. The day will start with a review and tasting of many different types of cheeses by UNH professor, Dr. Joanne Curran-Celentano. Following the cheese tasting, each of the participants will get a chance to make their own batch of handmade, fresh mozzarella cheese. The workshop will be followed by our monthly Slow Food potluck – the theme for May will be Wild Edibles! Amy will also be joining us for the potluck to discuss her masters research, which focused on the carotenoid levels found in fresh cheeses made with Organic milk from the UNH Organic Dairy Farm.
Reserve Your Spot by Friday April 26th – Contact Snap@seacoasteatlocal.org
Price – $25 for public, $15 for UNH Slow Food or UNH student.
* Participants should bring an apron and a container for their cheese to bring home!
Potluck (free & open to public)
Sunday May 5th after cheese workshop
Theme: Wild Edibles
When: 5:30 – 7:30 pm
Where: Barton Hall, Thompson School of Applied Sciences. 291 Mast Road. Durham, NH 03824 (Barton Hall is located next to the Visitor Information Center). **Parking is available in the large parking lot across from Barton Hall.
For more information: www.slowfoodseacoast.org