Explore and discover the history of cheese making from prehistoric times to the present in this presentation by cheese specialist and educator, Carla Graifer. 

Learn about the challenges and circumstances that led to the development of different types of cheese: soft mold ripened, washed, smeared, pressed, alpine and blue, and the reasons for using different milks and techniques in their preparation.

Carla is an  ACS (American Cheese Society) Certified Cheese Professional and she will also help you understand the impact of terroir (sense of place)and the art of affinage (aging)

A list of cheeses and where to purchase (optional) will be forwarded to the participants in advance of the session so at the end of the lecture participants can sample together and discuss the selections. A list of wine pairing will also be included to enhance the experience.

The program is free and open to all; registration is required.

Registrants will receive the zoom link the day before the event.

This program is made possible with the support of The Friends of the Livingston Public Library.