PacFAB invites you to get your goat on with master cheesemaker Michael Salzman! Love it or hate it, fromage de chèvre, that most earthy, tart, and French of cheeses, made from goat's milk, is nothing if not compelling. Learn the history, how, and why of chèvre at the latest edition of the Pacific Taste series of gallery talks and demos.
ADMISSION IS FREE WITH RSVP
ABOUT THE PRESENTER
Professional cheesemaker Michael Salzman currently handmakes mozzarella, scamorza, and ricotta and spearheads project management at Sierra Cheese Manufacturing Company in Compton, California. Michael previously worked as lead cheesemaker in some of the top award-winning sheep and goat milk creameries in the country. He got his start in cheesemaking in Switzerland, where he did an apprenticeship in traditional alpine cheesemaking of Berner Alpäse AOP. He is also an alumnus of the artisan cheesemaking program at Sterling College in Craftsbury, Vermont. Michael is a fiend for fermented foods, defender of traditional preservation methods, and disciple of the Slow Food Manifesto. He would like to know whether you've ever tried natto and how you feel about stinky cheeses. Connect with Michael via email to firstname.lastname@example.org and Instagram @under_a_cheesespell.