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It’s all about the big cheese … which is consequently, cheese. Brian Keyser loves cheese so much he opened two restaurants centered around it and wrote a book about it. This week, we’re dropping in on a class at Caselulla @ Alphabet City’s cheese school to learn some of the basics from Keyser and Susan Faigan, the cheese-school coordinator. Faigan’s interest in cheese was ignited on a trip to Italy in 2000, and she’s since devoted her working life to it, with stints at distinguished cheese-makers in California and helping to develop programming at her alma mater, the California Culinary Academy.
This article appears in Oct 18-24, 2017.
