Say Cheese! Sold Out
Date: ,
Location: Koshland Science Museum
Time: 6:30 PM to 8:00 PM
Cost: $15 (includes tasting)
Max Attendees: 50
Age Range: 13+
Please note: this event is FULL.
Fine cheeses are like fine wines: producing and aging them properly is both an art and a science. From cave-ageing to the use of raw milk, join Dr. Catherine Donnelley, Co-director of the Vermont Institute for Artisan Cheeses, as she describes the microbial world of cheese.
Dr. Donnelly's presentation will be paired with a tasting of a variety of artisan cheeses. Learn the differences between the taste of pasteurized and raw milk cheeses, understand how cave-aging affects cheese, and explore the molds that make blue cheese so blue and flavorful.
Reservations required. Please RSVP to ksm@nas.edu or by calling 202-334-1201.
Catherine Donnelly, Ph. D. is a Professor of Nutrition and Food Science at the University of Vermont (UVM) and the co-director of the Vermont Institute for Artisan Cheese (VIAC), a UVM-based institute that provides educational opportunities and scientific/commercial advice to small-scale cheesemakers. VIAC also works to promote greater public understanding of artisan cheeses. Donnelly is a recognized international expert on the bacterial pathogen Listeria monocytogenes and has published numerous articles and delivered hundreds of presentations on the topic. Specific research interests center on development of detection methods for Listeria and understanding the impact of sublethal injury on Listeria recovery and detection. Dr. Donnelly and her research colleagues pioneered the development of methods to detect Listeria in foods, including development of UVM media. Current scholarly interests include investigation of the microbiological safety of raw milk cheeses aged for 60 days.
This program is supported by a Science Education Partnership Award from the National Center for Research Resources (NCRR), a part of the National Institutes for Health.
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