The Restaurant School at Walnut Hill College in Philadelphia is holding a seminar on November 16 focusing on affinage. Inspired by the slow food movement, this seminar will deal with the care and ripening of artisanal cheeses.

Richard-Luis Morillo, specialist and Educator for DiBruno Brothers will lead this seminar. At this seminar we will be sampling a variety of young and house aged cheeses from around the world that are featured at one of the oldest and most respected cheese houses in the city.

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