Learn cheesemaking with UMaine Extension 4-H March 17
Learn more about the science of cheesemaking at the next University of Maine Cooperative Extension 4-H Science Saturday 10 a.m.–1 p.m. March 17 at UMaine’s Hitchner Hall Commercial Kitchen.
Led by UMaine Extension food science specialist Rob Machado, participants will learn how to make two kinds of cheese and about the importance of sensory food testing. They also will sample different types of cheeses and dairy products.
The event is open to students in grades six through nine. The maximum number of participants is 12.
The $10 per person fee includes lunch. Register online by March 14. For more information or to request a disability accommodation, contact Jessica Brainerd at 581.3877, email@example.com.