What goes on at MaxFunCon? More than you might think.

Cheese-making was one of the highlights of my weekend, because it was so hands-on, low-stress, high(maximum!)-fun, and extra tasty. Chef Julia Crookston engaged our long-lost scientific appreciation of proteins, schooled us on the etymology and mechanics of crème fraîche, hinted at the brilliance of Trader Joe’s and Costco’s dairy products, complimented our inventive rolling of mozzarella into balls, and wowed us with tastes never before tasted.

The photos help tell some of the story; for the rest, join me on a cheese-making adventure?

[Update: I tried doing this with two friends recently, and it went really well!]

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