Parmigiano on the left, and our beautiful blue planet on the right. (Wikimedia Commons and Flickr)

Parmigiano on the left, and our beautiful blue planet on the right. (Wikimedia Commons and Flickr)

 

Dr. Paul Kindstedt – University of Vermont professor and author of the seminal book on cheese history, Cheese and Culture – joins host Greg Blais. They discuss how his program of literature-based scholarship on cheese history has converged with his laboratory-based research on cheese crystallography through the topic of climate change.

Wedge_of_Swedish_Grevé_cheese

A wedge of Swedish Grevé, crystals included! (Wikimedia Commons)