It Ain’t Easy Being Cheesy: The Science Behind Cheese

What could be better than an afternoon of wine and cheese? But how and why are there so many varieties of cheese? Let's explore the science behind how different ingredients and methods of making cheese lead to wonderfully diverse examples of this delicious food and why certain cheeses taste better with specific styles of wine. We will sample different cheeses to go along with lovely wines. Join me as we eat a little, drink a little, laugh a little (or maybe a lot) and even learn a little!

When: Sat, August 10, 2024, 12:00 pm - 1:30 pm


New York Kitchen

800 South Main Street

Canandaigua, NY 14424