Product Overview
For the third year in a row, the Micro-Biology Outreach Program at Princeton University in conjunction with Olsson's Fine Foods invites the public to come and learn about the micro biology involved in cheese making. The class will start with a presentation by Princeton micro-biology students on what happens inside a cheese as it is being made and matures. It would not be complete without a cheese tasting immediately afterwards and to round it off, you can get your hands dirty with some curds and make your own mozzarella. The class will be held on Sunday, February 22nd from 1 to 4 PM in room 101 in the Friend Center, 65 Olden Street.
