Cheese 101 with Jennifer Tolliver

In this workshop at the Plymouth Pickle & Fermentation Festival, you'll learn how microbes help turn milk into delicious cheese. From the initial make to the aging process, cheesemakers and affineurs use various microbiotic cultures to create different tastes and textures. Through the tastings, you'll experience the terrior of the pasture and the aging caves. Formaggio Kitchen Cheesemonger and former cheesemaker, Jennifer Tolliver, will guide you through several styles of cheese, from fresh chevres and creamy bries, to piquant blues and pungent washed rinds. The workshop will include tastings of several styles of cheese, including cow, sheep and goat cheeses. Please let us know if you have any allergies or dietary restrictions.

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