Want to be as well-versed in the fermentation trio of wine, cheese and beer as the Tria staff? You don't need to quit your day job. Well, you can if you want to. But if you're just curious to learn the basics, we are offering extremely limited space to sit in on our new-hire training sessions. This week we're offering Cheese 101. Move beyond no stinky and no blue, learn why it matters if it's raw or pasteurized, and other clever cheesy bits.
When Friday, April 4, 11am-1pm
Where Tria Fermentation School