On Saturday, November 5th, The Ocean House hosts a cheese workshop featuring Rhode Island creameries. In the morning session, Brian Simmons of Simmons Farm in Middletown will share knowledge and blending techniques for his fresh, flavored goat chèvres. Participants will try different add-ins to create their own flavor profiles. Lunch is a full cheese- inspired meal with paired wines. For the afternoon session, Mark Federico of the award- winning Narragansett Creamery of Providence will discuss the history and styles of cow cheeses, offers samples and discuss different varieties and participants will make fresh mozzarella, to take home.
Casual, comfortable attire
