Meeting: Monroe Cheese Studio

The October Guild meeting was held at my place in Monroe. After a tour we discussed Open Creamery Day, our letter to the governor, and a possible Peter Dixon workshop on Italian Cheese Styles we’re working on arranging for this fall, or next Spring if necessary. I showed off the two Tommes I made for our Holiday Tomme celebration, visually explaining why it’s preferable to brine the Tomme when it comes out of the mold, instead of dry salting.

Posted in Events, Guild.

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