Most fourth graders are familiar with cheese. Most have likely have seen wrapped slices and blocks of American, cheddar and Swiss lined up, illuminated in refrigerated grocery store shelves. But many fourth graders most likely haven’t made cheese. Fourth-grade students in Marisa Clements’ class at J.C. Parks Elementary School are no longer among that number, having spent a recent class learning The Art of Making Cheese thanks to the Mobile Science Lab of the Maryland Agriculture Education Foundation (MAEF).
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