Cutting the Curd
Climate Change, Crystals and Cheese
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.
[caption id="attachment_39673" align="aligncenter" width="640"] A wedge of Swedish Grevé, crystals included! (Wikimedia Commons)[/caption]