How do we get from a block of cheese to this beautiful Mac& Cheese dish ?
|Laura Werlin's Mac & Cheese|
We were all primed for it-the program started with a video of Werlin making a salami and grilled cheese sandwich with proper technique (grated cheese rather than sliced, olive oil on the olive bread-not in the pan- for an additional flavor of Italy.)
She gave us her background in cheese-she loves exploring cheese and her passion clearly came across in the presentation. She brought samples of three cheeses: Melodie, a goat cheese from California; Comte, a French-made cow’s milk cheese and Lamb Chopper, a sheep’s milk cheese made in Holland to the specifications of a California company. All in all, it was a delicious component to Adult Summer Reading.
There’s another scrumptious activity scheduled for Wednesday, June 5, when Barb Stuckey speaks on her book Taste: surprising stories and science about why food tastes so good. Join us in the Community Room at 7 pm for another taste treat. The author will also have copies of her book for sale and signing.