What better way to start your day than sampling cheeses from around the world? Fifty luck early birds attended a cheese appreciation workshop on Friday as part of the HT Kala Ghoda Arts Festival’s Bertolli Food Festival co-powered by Chef’s Basket. On the tasting table at Artist’s Centre was a delicious array of cheddar, mozzarella, gouda, feta and blue cheese. The interactive session was conducted by physicist-turned-cheesemaker Aditya Raghavan, and it had participants riveted. Some took notes; others asked questions. One participant even wanted to know how much dairy produce a man can eat in a day, a question that drew hearty laughs. Dr Raghavan started the workshop by explaining the science of cheese, and how fermentation is the key to cheese, chocolate and wine.

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