The life of a cheese rind

If you are a cheesemaker, cheesemonger, or simply a fermented curd enthusiast, you won’t want to miss this unique educational opportunity. We are very pleased to welcome noted Harvard mycologist Dr. Benjamin Wolfe to the Zingerman’s Deli for a very special workshop on the subject of cheese molds. At the end of the this four-hour class, guests will have a much more in-depth understanding of cheese mold.

Dr. Wolfe will take us on a microscopic journey into this wild world, exploring the diversity and management of cheese rind microbes.  During the workshop, Dr. Wolfe will discuss:

• Demystifying cheese mold names and taxonomy
• The natural history and identification of significant cheese molds
• The function of cheese molds in flavor, aesthetics, and shelf life
• Mycotoxins
• The interactions between molds and other cheese microbes, such as yeasts and bacteria
• The various approaches to mold management in cheese ecosystems
• Identifying and harnessing wild cheese molds for the American microbial terroir

Guests are encouraged to bring along problematic or interesting rinds for Dr. Wolfe to examine. If you make cheese, bring that along as well!

Dr. Wolfe has worked with several cheesemakers, including Jasper Hill. He’s taught classes about food microbiology at Harvard Summer School, and the San Francisco Cheese School, and is a regular contributor to Lucky Peach magazine.

Call 734-663-3400 to reserve a seat or online.

Don’t miss it!