Today was an early day. Our volunteering shift began at 6 am. We were 'cracker ninjas' as the head Cheesemonger phrased it, prepping for the morning breakfast session. We also prepared the Mexican cheeses for tomorrow's tasting event and rolled some procuitto for another event . Our shift ended in time for the first round of the educational sessions and I went to a talk about farmstead flavors in milk. We then had lunch and a quick spin around the bookstore and tradeshow. My second session of the day focused on how to incorporate cheese classes into your business plan. I also popped into a talk about milk and its nutritional qualities.
The afternoon ended with the 'Meet the cheesemaker ' event and we are now headed off for dinner on the rooftop gardens of the convention center.
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