The World of Cheese: From Serendipity to Terroir | SierraSun.com

The World of Cheese: From Serendipity to Terroir

Special to the Sun

TAHOE/TRUCKEE, Calif. and#8212; Join Dr. Moshe Rosenberg, Food Science and Technology, UC Davis, Thursday, Aug. 11, 5:30 p.m for The World of Cheese presentation. Program begins at 6 p.m., Tahoe Center for Environmental Sciences, 291 Country Club Drive, Incline Village, Nevada. Cost is $10 donation requested includes cheese tasting

Cheese making has evolved over 9,000 years to become a unique and complex technology enabling more than 2,000 different cheeses.

Although cheese making is an ancient art, modern cheese production relies on the application of cutting-edge science and state-of-the-art fermentation technologies. If cheese was developed today, it would be hailed as a triumph of biochemistry.

Modern cheese making depends on the wise application of enzymes and microorganisms, complex fermentation approaches, sophisticated engineering and a dynamic series of biochemical cascades during cheese ripening (aging). A great diversity of cheese is produced from the same raw materials. The attributes of cheese are dramatically influenced by the climatic, geological and agricultural characteristics of the region. Cheese Terroir provides unique cheeses from specific regions.

Taste a broad array of cheeses produced all over the world and discover the (almost) magical way by which milk is transformed into a rich spectrum of cheeses differing in their flavor, aroma, texture and appearance.

Moshe Rosenberg, professor and dairy specialist, UC Davis Department of Food Science and Technology, received his B.S., M.S. and D.S. (Food Engineering and Biotechnology) and is the former deputy director-general and CTO of the Tel-Joseph Creameries, the major cheese manufacturing company in his native Israel, where he oversaw the manufacturing of more than 50 cheese varieties on a daily basis. He joined the Department of Food Science and Technology at UC Davis in 1990 and instructs milk processing and cheese making courses both nationally and internationally.

Contact Leanne Burns, 775-881-7562, ext. 7474 or lkburns@ucdavis.edu.