A Happy Hour Lecture on Cheese Chemistry

• Jeanne Berk of Cedar Crest College, Lehigh Valley ACS
• Sponsored by the ACS Puget Sound Section Senior Chemists Committee
• 5-6pm, Online via Zoom, Free, No registration required, Learn more
• Download flyer.

Join Jeanne Berk of Cedar Crest College, Lehigh Valley ACS, as we learn about cheese making chemistry, the steps involved and the texture and the flavors of cheese, and the important chemical compounds which give one of our favorite foods its unique taste!

Pick up your cheese for tasting. Recommend 5 types: a cheddar, a blue cheese, a soft cheese like Brie, a Gouda and, a Spanish sheep’s milk variety called Manchego (Queso Manchego).