Chef and author Mary Karlin shows Virginia Merwin of Petaluma how to tell when the panir is ready to be put into a cheese mold during the Farm to Table cheese making seminar during the 5th Annual Artisan Cheese Festival held at the Sheraton in Petaluma, Mar. 26, 2011. Panir is a dense, firm cow’s milk cheese from India.
Crista Jeremiason
Chef and author Mary Karlin shows Virginia Merwin of Petaluma how to tell when the panir is ready to be put into a cheese mold during the Farm to Table cheese making seminar during the 5th Annual Artisan Cheese Festival held at the Sheraton in Petaluma, Mar. 26, 2011. Panir is a dense, firm cow’s milk cheese from India. Crista Jeremiason
The annual California’s Artisan Cheese Festival kicks off March 20, with an ever-dizzying lineup of curd-wranglers, cooking demos and brunch, and the big Kahuna, the Sunday Artisan Cheese Tasting and Marketplace from noon to 4p.m. Details and tickets online at artisancheesefestival.com.
