VIRTUAL CHEESE SCIENCE PRESENTATION

VIRTUAL CHEESE SCIENCE PRESENTATION

Dr. Rachel Dutton, Associate Professor, Biological Sciences, UCSD and
Robert Graff of Venissimo’s Academy of Cheese

Date: Thursday, October 8, 2020

Time: 6 PM

Price: The cheese plate cost is $25. The Local Section will cover the first 50 registrations.
Members will only pay for optional expenses of delivery and wine. One 5-cheese plate per household please (enough cheese for two people per plate). Adult must be present to receive wine in person if delivered.

Wine: Sparkling Cava Rose from Spain – $20.

Pickup or Delivery: Cheese plate and wine can be picked up on the Wednesday before or Thursday of the event at the Mission Hills Venissimo store or on Thursday of the event at the Del Mar store. Delivery can be arranged for $10 per address in SD County. We will deliver on Wednesday the day before or Thursday of the event.

Further instruction on pickup/delivery and Zoom links will be provided upon registration.

RSVP: Registration will be open between September 15 – October 1 — Registration limit 100 https://virtual_cheese_science_presentation.eventbrite.com
Ticket holders will be emailed a link for the online zoom meeting on October 5th.

 

ABOUT THE EVENT:

Release your inner nerd and come learn about the science behind cheese. What makes curd separate from whey? What makes certain cheeses stinky? What is blue cheese?
Join Dr. Rachel Dutton, Associate Professor at UCSD, and Rob Graff of Venissimo’s Academy of Cheese for an evening of curducation to answer these questions and more. Dr. Dutton & Rob will take you on an educational and delicious cheese tasting adventure from the comfort of your home.

ABOUT THE SPEAKERS:

Rachel Dutton is an Associate Professor of Biology at UC San Diego. Dr. Dutton received her B.Sc. from UC San Diego and her Ph.D. in Microbiology from Harvard Medical School. The Dutton lab is working towards characterizing the diverse species interactions that occur within microbiomes, using simple, experimentally tractable communities such as cheese as model systems. For the past 10 years, the Dutton lab has worked closely with cheesemakers to characterize the diversity of microbes involved in the aging of cheeses. Dr. Dutton has been named an NIH Director’s New Innovator, a Packard Fellow, and a Pew Scholar, and her work has been featured in The New York Times, Wired, NPR, and Netflix. She serves on the Leadership Team for UC San Diego’s Center for Microbiome Innovation.

 

Robert Graff has been in the cheese industry for 18 years. He began working at Venissimo Cheese in 2008 and he started Venissimo’s Academy of Cheese in 2009. As the head of Venissimo’s Academy of Cheese, Rob works with local restaurants, catering companies and the public to spread the goodness and glory of cheese. Rob also started Veni Voyages in 2016, a division of Venissimo that brings customers to Europe cheese-focused food tours.