Celebrate the first evening of extended Summer Friday hours at The Met Cloisters with a short talk on the history of cheese.
Monks invented the process of washing bloomy-rind cheeses (like Brie and Camembert) in a beer/cider solution to create washed-rind cheeses (Epoisses, Taleggio, or Reblochon) with stronger, more complex flavors. Taste both bloomy-rind and washed-rind samples and watch a demonstration of cheese washing with cheese experts from Murray's Cheese.
Four 20-minute talk and tasting presentations are available at 5:30 PM, 6:00 PM, 6:30 PM, and 7:00 PM.
Availability is limited.
Register online through the link below.
This event is part of MetFridays: New York's Night Out.
It is made possible by The Helen Clay Frick Foundation.