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. Join Jess Perrie who will walk through these various cheese-y reactions, and how we can use this science to select cheeses for customer’s cooking adventures.

Partnering with the California Artisan Cheese Guild, Jess wil guide you through a masters level course that will leave you ready to cook your cheesiest dish.

Join us on Sunday, August 8 at 3pm PST. 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 August 2.

This event is $15 for CACG members and $25 for non-members. Tickets are available here - can’t wait to see you online!