Curious Rinds: The Microbiology of Cheese Rinds

When
Mon Sep 22, 2014
Where
The Cheese School of San Francisco
Time
6:30pm
Tags
Markets & Specialty Food
Claim this listing

Description

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.

Comments

Location

  1. The Cheese School of San Francisco
    2155 Powell St, San Francisco, CA