The Artisan and Science of Cheese - SOLD OUT

Across the country, people are increasingly filling their shopping baskets with locally-produced, small batch goods. The College of Agriculture and Life Sciences has long been ready for this changing trend, with its strengths in both food science and business development. Now, thanks in part to a generous gift from Wegmans Food Markets, CALS is ramping up its efforts to help Cornellians meet the growing demand in one of New York's most fascinating sectors: the artisan cheese industry.

Please join us to peel back the rind on Cornell's rapidly-expanding artisan cheese making program. The evening will feature experts Matt Ranieri '06 MS '09 and Steve Gellert '03 MBA '09 to discuss the new program on campus, the business of cheese, and a tasting of course…paired with wine!  Expect samples of Big Red Cheddar and more!