Step into your local supermarket and chances are the cheese section looks vastly different than it did just a few years ago. Artisan cheesemakers experimenting with intricate flavors and bold styles are reshaping the contours of the cheese market in New York, providing consumers with expanded choices of tastes, textures and aromas.
And at the center of it all has been Cornell’s College of Agriculture and Life Sciences (CALS).
Cheesemakers large and small from across the Northeast have turned to CALS’ Food Processing and Development Laboratory (FPDL) for small-batch production and dairy expertise as they develop new recipes. The work is aided by a unique facility and experienced professionals available to help with all aspects of dairy food production, development and processing.
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