Oregon State University professor of Food Science and Technology Lisbeth Goddiki, Ph.D. presents The Cheese Stands Alone: The Science Behind Oregon’s Acclaimed Artisan Cheeses.
Oregon wine is mighty fine, but, increasingly, no one does cheese like the Beaver State, either. In recent years, Oregon’s specialty artisan cheeses have achieved international acclaim. Oregon’s Rogue River Blue, for instance, was named Best of Show in 2009 in the prestigious American Cheese Society’s annual artisan cheese competition, beating out more than 1,300 other entrants. Oregon cheeses took a jaw-dropping 22 prizes overall in the competition. Business for our cheese makers, even in a down economy, is booming.
What’s so special about the way we separate the curds from the whey? What’s different for manufacturers today as they approach the ages-old craft of cheese making? What do they know that you can benefit from in shopping for and/or making your own cheese?
Science Pub runs from 7 to 9pm, but arrive early (5pm doors open) to secure your beer, grub, and a seat! There’s a $3.00 suggested donation/cover charge.