"To Brie, Or Not to Brie:" A presentation about the science and chemistry of cheese

The basic procedure of cheese making is very simple and is based on spontaneous biochemical processes that were first identified thousands of years ago.  Come find out how milk becomes the cheese you love so much!  Try a few samples and find a new favorite. 

Wednesday, April 28th — 6:00pm to 7:00pm

University Center Room 133

  

Elise Erickson, Campus Ministry

Erica Fickeisen, Dining and Culinary Services

Justin Lytle, Chemistry Department