Bacteria, molds, and fungi, oh my! Cheese is a living thing inhabited by a microscopic world of organisms that serve important roles in creating and aging this food. In this class, Jessica Keahey, a certified cheese professional, will explore many of the different types of beneficial microorganisms commonly used in cheesemaking, along with their desirable functions and interactions. She'll also discuss undesirable microbes and their effects, as well as methods used by cheesemakers to avoid or mitigate their presence. Attendees will taste a variety of cheeses in which the beneficial microorganisms discussed are used to create unique characteristics of appearance, aroma and flavor profile, and texture. If participant enrollment is less than 12, this will be held at Sweet Freedom Cheese shop in Bentonville, otherwise class will move to a Fayetteville location. Cost of cheese materials is included in class fees.