Mon September 22, 2014
Curious Rinds: The Microbiology of Cheese Rinds
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at The Cheese School of San Francisco
(see times)
Bloomy, wrinkly, hairy, and sometimes scary, there’s a lot happening on the surface of a cheese. In fact, there’s more activity than we ever imagined. Harvard scientist Rachel Dutton is responsible for some of the startling new research on cheese rinds. Her study is set to be released this summer and she’ll share her findings with you. You’ll taste the cheeses she studied, and learn about all that the eye can’t see.
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Bloomy, wrinkly, hairy, and sometimes scary, there’s a lot happening on the surface of a cheese. In fact, there’s more activity than we ever imagined. Harvard scientist Rachel Dutton is responsible for some of the startling new research on cheese rinds. Her study is set to be released this summer and she’ll share her findings with you. You’ll taste the cheeses she studied, and learn about all that the eye can’t see.
read more
show less
Date/Times:
The Cheese School of San Francisco
2124 Folsom Street, San Francisco, CA 94110
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