Cheese guru Paul Kindstedt
at Shelburne Farms on June 12
Stories and cheeses and wine
Behind every traditional cheese lies a fascinating story of how it came to be. Who better to share those stories with us than Paul Kindstedt, Ph.D., a professor at the University of Vermont in the department of Nutrition and Food Sciences. Dr. Kindstedt teaches Dairy Chemistry, Fermented Dairy Foods, and Cheese and Culture and has been very active in the work of the Vermont Cheese Council, sharing his expertise with cheesemakers, including the cheesemakers at Shelburne Farms.
His studies on the application of sound scientific practices in the making of artisanal and farmstead cheeses have been made his advice practical and valuable.
On Thursday, June 12 from 5 to 7, at The Inn at Shelburne Farms, Dr. Kindstedt will present an in-depth look at the origins and development of cheese from prehistory to present day, with a focus on sustainability.
The event, presented in cooperation with Chelsea Green publishing, will highlight six cheeses, paired with a complementary wine.
Copies of Dr. Kindsted’s latest book, "Cheese and Culture: A History of Cheese and its Place in Western Civilization," will be available for sale and signing.
To register go to www.shelburnefarms.org

Feb 9, 2025, 2 to 4 PM

Feb 10, 2025, 6:30 to 8:30 PM

Feb 14, 2025, 4:30 to 9:30 PM