This intensive, 2 1/2 day seminar is specially designed for cheese-lovers and professionals living outside New York City. Covering the full spectrum of cheese from milk types to cheese-making, affinage to appreciation, this program also places an emphasis on service, selection, and proper care of cheeses for the foodservice professional. Covering the full spectrum of cheese from milk types to cheese-making, affinage to appreciation, this program also places an emphasis on service, selection, and proper care of cheeses for the foodservice professional.
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