CHENNAI: For physicist Dr Adithya Raghavan, cheese making was just a hobby before he settled in Canada and made it his profession. The cheesemaker will be visiting the city today to give a crash course on how to make mozzarella cheese balls, besides talking about the best cheese to pair with the spirits.
“No alcohol at the workshop though,” he says with a laugh. “But we will cover various textures and styles of cheeses. We will taste blue cheese, alpine-style cheese like a Gruyere, white bloomy rind cheese like a Camembert, mouldy cheese, and flavoured cheese,” he says. The participants will get to try cheeses, from soft to very hard. “Age-wise, we will have cheeses that are from fresh (mozzarella) to aged over a year (gruyere),” he adds.
This apart, participants will get to make mozzarella cheese all by themselves in the semi hands-on workshop. “While cheese making is an eight-hour process, participants will only have to do the fun part, which is moulding and sealing the cheese. Prior to it, we would add culture to the milk and coagulate it,” he says.
Attend the workshop at Ashvita Bistro, 11, Bawa Road, Alwarpet, today at 4.30 pm. Call 9791088189 to register. Registration fee `2,500 per head.