BY A CERTIFIED MEILLEUR OUVRIER DE FRANCE, CHEESE SPECIALIST FROM FRANCE
15 OCT | 11AM – 1PM, 2PM – 4PM
DEVAN NAIR INSTITUTE FOR EMPLOYMENT AND EMPLOYABILITY INSTITUTE
If you’ve ever wondered why there are more than 500 different cheeses in France and how different cheeses are produced by their texture, colour and smell? Why do French cheese makers use raw unpasteurized milk in their cheese, what is the impact of seasonality and aging on cheese and how do locals typically enjoy cheese in restaurants and at home?
Join our certi ed MeilleurOuvrier de France, CheeseSpecialist and nd out more.
80 Jurong East Street 21, Level 7, Singapore 609607
Call +65 9012 1121 or email jessica.prevost@disciples-escof er.asia