
The Science of Cheese
Thursday, May 10, 2007
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.