Pouring milk into vats, then brining, ripening, dipping and taking notes, more than a dozen students produced delicious cheese at Cornell’s sixth Science of Cheese Making and Vat Pasteurization workshop presented by the Department of Food Science Oct. 27-28.
“Here in New York, there is an upwelling of interest to make artisanal cheese on the farmstead,” said Brian Bailey, of Yancey’s Fancy Cheese. Bailey and Rob Ralyea, Cornell senior food science extension associate, taught the workshop to people new to the industry, some of whom intend to make it a business.
At the hands-on workshop, Cornell students and food industry members made Gouda, baby and lacy Swiss, and farmer’s cheese while learning the science behind the process in Stocking Hall’s recently refurbished Food Development and Processing Laboratory. Students also learned sensory evaluation and detecting defective milk.
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