It’s Like Butter. Literally: Learn How to Churn Your Own at our Milk and Cheese 101 Next Week

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 in our latest installment of our How-To series at Brooklyn Brewery in Williamsburg next Wednesday the 26th. Anne Saxelby from Saxelby Cheesemongers in Essex Market will be speaking, along with other experts. (It’s just off the Bedford L stop.) Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets right here.

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.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.