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Don’t cry over spilled milk.

The New York Hall of Science will host workshops on cheese-making and cheese-aging on Friday, March 16, at 7 p.m. And of course, there will be tastings.

Featuring local purveyors, the night is organized into a series of 20-minute episodes. At 7:15 pm., a chef educator from Butter Beans, a Sunnyside-based nonprofit that provides healthy food to school lunch programs, will teach the process of making ricotta and pairing it with flavors and textures in a seasonal butternut sage crostini.

Krista Jacobsen from Murray’s Cheese, which has aging caves in Long Island City, will offer Affinage 101 at 8 p.m. Jacobsen, who holds a Ph.D. in animal biology, will discuss how to turn curds and whey into the final product. (Attendees will eat examples straight from the caves.)

Another Murray’s employee, Peter Jenkelunas, who holds a masters in food science and oversees four different aging rooms, will share the secrets behind the company’s most famous invention, Stockinghall Cheddar, at 8:30 p.m.

Throughout the night, Tess McNamara from Lucy’s Whey, a Manhattan-based purveyor of artisan cheese and provisions, will be on hand to discuss the cheesemonger’s role. Another expert in the field, Anne Saxelby of the wholesale-and-distribution business Saxelby Cheesemongers, will also be on hand.

Plus, attendees will be able to enrich the experience by exploring “Bon Appetit!,” an interactive exhibition on eating habits, the digestive system, and diet that features games, activities, films, and physical challenges. Another display, “Connected Worlds,” is an animated world with six environments: jungle, desert, wetlands, mountain valley, reservoir, and plains. Each has its own trees, plants, and animals, but they share a common supply of water. Visitors discover how their actions have short- and long-term effects on environments.

Admission is $15, but attendees must be age 21 or older. The science museum is located at 47-01 111th St. on the western side of Flushing Meadows Corona Park.

Image: New York Hall of Science


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