As part of Harvard’s optional winter or “J-Term” activities, students spent a day last week learning about cheese-making. Off-campus, that is, and just a mile up the street at Formaggio Kitchen. There they descended into Formaggio’s own cheese cave, only to ascend and get their hands wet making ricotta and mozzarella.
Having watched Lourdes Smith of Fiore di Nonno massage her own mozzarella, all while hearing her explain the craft involved and the learning curve she went through, I feel 100% sure cheese-making is an art, and a science. Cheese eating? A joy.
Read more: Do You Speak Cheese from Harvard’s Gazette.