Master of the Craft with Daniel Robert
Learn the history and art of making Hoghead Cheese. Taught by Daniel Robert, the Curator of Meat Science Programs at the Southern Food & Beverage Museum, this class will show every step involved in making two types of hoghead cheese (a New Orleans’ style and Cajun/Creole style) from start to finish. This class is aimed at both home cooks and commercial manufacturers. Classes will begin at 1pm in the Rouses Culinary Innovation Center by Jenn-Air. Join us for this opportunity to learn to make your own hogshead cheese at home.
Cost: $55 per person ($50 for SOFAB members and $25 for culinary students with school ID). Class size is limited to 30 people, so buy your tickets early!
Admission to the Southern Food & Beverage Museum included in the ticket price.
About the Chef
Our Curator of Meat Science Programming, Dan Robert was raised in a family that owned a meat processing plant, and learned the craft from a young age including the procurement of quality livestock, harvesting and processing from the cattle and hog pens to the smokehouse. After obtaining a degree in Food Science with a concentration on meat from the University of Missouri he worked for 25 years with the USDA as a food safety inspector meat grader.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.