The Science of Cheese

The Science of Cheese

Thursday, May 10, 2007

The New York Academy of Sciences

Presented By

Presented by Science & the City

 

  Over many centuries, a wide range of unique cheesemaking techniques and approaches arose in different locations throughout Europe that were uniquely tailored to the local environment (e.g., climate, topography, geography, economic and social system, culture, etc.). This resulted in the production of cheeses in different locations that differed characteristically in initial chemical composition and microbiological profile. Such cheeses in turn developed vastly different sensory properties upon ripening. Ultimately, these differences led to the creation of the 20 or so distinct families of cheese that categorize the 1400 different cheeses known today.
This seminar by Paul Kindstedt, PhD, codirector of the Vermont Institute for Artisan Cheese, professor in the Department of Nutrition and Food Sciences at the University of Vermont, and author of American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, will integrate elements of the social sciences (history, anthropology, sociology) and physical and biological sciences (chemistry, microbiology, physical chemistry) to both demystify the ancient origins of the diverse cheeses that we have inherited and illuminate the richness of that inheritance.