Join Paul Kindstedt for an interactive journey through cheese history along the theme of environmental sustainability. Behind every traditional type of cheese there lies a fascinating story of how it came to be. By examining the role of the cheesemaker throughout world history, and by exploring a few basic principles of cheese science and technology, Kindstedt will offer a uniquely focused and in-depth look at cheese, its origins and development, from prehistoric times to the present day.
The event will highlight six cheeses, selected to represent specific aspects of cheese history and will be paired with a complimentary wine.
Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as many book chapters. He is also the co-author of American Farmstead Cheese (2005) with the Vermont Cheese Council, and has received national professional recognition for both his research and teaching. Kindstedt currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont.
Copies of Paul’s book, Cheese and Culture, will be available for sale and signing.
Pre-registration is required.
Sponsored by the Vermont Cheese Council, Edible Green Mountains, and Slow Food Vermont.
Cost of ticket
$40 (includes cheese tasting with wine pairing)