Mozzarelativity - the science of cheese

Fondue of a nibble of cheese? Want to know more about the whey it’s made? Don’t brie sheepish, join the grate and the gouda including microbiologist John Schollar and host Quentin Cooper to explore the biochemistry of cheese-making and why cheeses are dynamic bacterial ecosystems. With a range of delicious cheeses to try for yourself, you’d be crackers to let this Pasteur you by!

7:30pm, £25 includes a glass of wine Contact us for larger group bookings

The River and Rowing Museum, Mill Meadows, Meadow Rd, Henley-on-Thames, Oxfordshire RG9 1BF

Thu 11 Feb 2016

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Contact telephone: 01865 810000 Call to check latest times or cancellations.

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Website: www.scienceoxford.com/live/whats-on-so/mozzarellativity-the-science-of-cheese

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