Cheese Culture From Ancient Rome to Now
December 4 @ 5:00 pm - 7:00 pm
Join Carla Graifer, a certified cheese specialist, who will share how fermented milk became the sophisticated enterprise of cheese making in ancient Rome and led to the classics we enjoy today. Discover how Romans preserved and prepared their foods without refrigeration, salts, or sugars and imagine a feast from an appetizer of broiled dormice tossed with sesame seeds to a famous Roman cheesecake. Graifer also will discuss the Italian terroir that is integral to today’s regional classic cheeses.