Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter next Wednesday the 26th in our latest installment of our How-To series at Brooklyn Brewery. (It’s in Williamsburg, just off the Bedford L stop.) Anne Saxelby from Saxelby Cheesemongers in Essex Market will be speaking about affinage, fromager Tia Keenan will help you compose a cheese plate, and folks from Organic Valley will show you how to make that butter.
Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets and get more details right here.