As part of the Dairy chapter, Culinary students tasted a wide variety of cheeses, picnic-style! There are many types of cheese, each with distinctive flavors, but all cheeses start with milk or cream! Varieties tasted were cream cheese, cottage cheese, Parmigiano, Chevre, Havarti, Blue cheese, Jarlsberg, Manchego, Fresh Mozzarella, Brie, Feta, Gruyere, Queso, and Extra Sharp Cheddar. Students also sampled their very own homemade butter! Students created their own flavors of butter: cinnamon sugar and spicy cayenne!
