$5 D.I.Y Dairy Tomorrow Night: The Art of Affinage, Butter-Churning and Cheese Plate Perfection

Learn the art of affinage, the path to perfect cheese plates and how to churn your own butter tomorrow night in our latest installment of the How-To series at Brooklyn Brewery. Anne Saxelby from Saxelby Cheesemongers in Essex Market (and her new caves in Red Hook) will be speaking about aging cheese, fromager Tia Keenan will help you compose a cheese course, and folks from Organic Valley will show you how to make that butter. Better still, it’s just $5. Buy those amazingly priced tickets right here.

Butter and cheese (and eggs) from Organic Valley

Learn the art of affinage, the path to perfect cheese plates and how to churn your own butter tomorrow night  in our latest installment of the How-To series at Brooklyn Brewery.

Anne Saxelby from Saxelby Cheesemongers in Essex Market (and her new caves in Red Hook) will be speaking about aging cheese, fromager Tia Keenan (she helped found Manhattan’s Casellula and worked for Artisanal) will help you compose a cheese course, and folks from Organic Valley will show you how to make that butter. Better still, it’s just $5. Buy those amazingly priced tickets right here, and get the complete run-down of the event, below.

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“How to Milk It” at The Brooklyn Brewery : Tickets $5

Oct. 26: Doors at 7:30 p.m., Event from 8 p.m.-10 p.m.

Food available for purchase from the Food Freaks Truck, beer from Brooklyn Brewery.

Lecture 1: Anne Saxelby of Saxelby Cheese on Affinage

– What the craft of affinage is

–  The evolution and migration of affinage from Europe to the United States

– Examples of affineurs in the U.S. and abroad (Jasper Hill Farm and Herve Mons)

– A tasting of the affects of affinage, hopefully with samples of the same cheese during different stages of the aging process at Jasper Hill in Vermont

Lecture 2.: Tia Keenan on The Perfect Cheese Plate

–  Pairing condiments with cheese to create new flavor combinations.

– Creating cheese plates

– How to select cheeses and what to pair with them, plus samples provided by Lucy’s Whey

Lecture 3: Organic Valley on Butter Making

– An introduction to Organic Valley/CROPP Cooperative

– Butter-making demonstration (with audience participation and samples of the butter you’ll make, as well as Organic Valley NY State Fresh milks and cheeses)

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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.