Local Event
Cost: $55 per person ($50 for SOFAB members and $25 for culinary students with school ID).
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.
Hosted by
Southern Food and Beverage Museum
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