This class is a cooperation between Princeton University's Molecular Biology Department and Olsson's Fine Foods. The class will cover the history of cheese, how cheese is made and dig deep into the cheese - to molecular level in fact. The participants will also make their own cheese to take home (mozzarella).
The class on January 26 will start at 1 and end at 3 PM. Venue: 113 Convocation Room Friend Center (Entrance on Olden Avenue).
Open to the Public, does not have to be a Princeton Student to sign up!
8 Spaces Remain!!
