“You don’t want to disturb the milk,” Genevieve O’Sullivan said as she slowly poured the white liquid into a plastic container. “That would break the fat molecules. Pour it like you pour champagne.”
A few in the room giggled. This was the first time the class participants were touching the cow and goat milk that would — after much stirring, some extra bacteria and about an hour of work — become cheese.
It would be delicious, fresh cheese actually made in Washington, D.C. — a small regulatory feat. Though small-batch and legal for the cheesemaking participants to take home, it was a symbolic step for Sona, the restaurant, wine bar, retail shop and soon-to-be-creamery on Capitol Hill.
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