NAIT launches its own line of cheese
Artisanal cheeses made from scratch at NAIT are now available to Edmontonians interested in buying locally-produced feta, mozzarella and brie.
NAIT’s Retail Meat Store, located at Main Campus, is selling small batches of cheese crafted by Culinary Arts students in a new cheese lab. The cheeses are also used in some of the dishes served at Ernest’s, NAIT’s fine-dining restaurant.
The Culinary Arts program plans to establish a centre of excellence for the training of artisan cheese makers in Alberta. All first-year Culinary Arts students now take a course in the fundamentals of artisanal cheese making. A one-day course is also in the works for the general public.
A 200-litre cheese vat, at the heart of NAIT’s cheese lab, was purchased in partnership with Alberta Milk and the Alberta Livestock and Meat Agency.
Click here to read more about cheese-making at NAIT.
Media representatives are invited to tour NAIT’s new cheese lab and get a hands-on lesson on how to make ‘30-minute mozza’ cheese.
WHEN: Thursday, Feb. 13, 2014
12:30 p.m. Hands-on cheese-making lesson
1:15 p.m. Interview and photo opportunities
WHERE: NAIT Main Campus - Cheese Production and Research Lab
Meet outside the Commonmarket (in Building O on attached map)
11762 106 St. NW
Due to limited space, media representatives interested in attending the hands-on, cheese-making portion of this event are asked to RSVP by Wednesday, Feb. 12. An RSVP is not required for those wishing to attend only the 1:15 p.m. media availability.
NAIT Media Relations
P 780.471.8450 C 780.916.8307 E email@example.com