Join Jeanne Berk of Cedar Crest College as we learn about cheese making chemistry, the steps involved and the texture and the flavors of cheese. Of course, we’ll be covering some of the important chemical compounds which give one of our favorite foods its unique taste!
Jeanne will also introduce us to a few cheeses as examples of the diversity which is produced from a simple natural process. If you would like to pick up some cheese for tasting, we recommend 5 types: a cheddar, a blue cheese, a soft cheese like Brie, a Gouda and, if you can find it, a Spanish sheep’s-milk variety called Manchego (Queso Manchego). We will also suggest some ways to elevate your cheese appreciation with wine and other accompaniments.
