Before refrigeration, we had fermentation, which utilizes micro-organisms to preserve food. Without it, we wouldn’t have pickles, bread, beer, cheese, or many other common foods. Leonard Lopate and his guests will explore the unique relationship between dairy farmers and cheese makers, and learn how to make cheese at home.
- Anne Saxelby, founder and co-owner of NYC cheese shop Saxelby Cheesemongers
- Michael Lee, cheese maker at Twig Farm
- Bennett Konesni, an expert in field workers’ songs
- Keith McNally, owner of Cafe Luxembourg, Pravda, Balthazar, and Minetta Tavern among other restaurants
Lucky winners of a drawing will get to taste cheese made on site in a demonstration.