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NYSCI After Dark: Connected Cheese

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cheese plate with gorgonzola and honey mustard sauce Camembert J

February 11, 2016 @ 7:00 pm - 10:00 pm

Join NYSCI for an evening about cheese and connections. Krista Jacobsen, the Caves Assistant Manager at Murray’s Cheese who has a doctorate in animal biology, will discuss the cheese-making process and why, as a scientist, she is both interested in and contributing to the field with her background and perspective.

According to Jacobsen, in the cheese caves she often encounters differences between attributes that can be traced back to the creamery, and even the farm’s management of its animals. In this talk, she will briefly address how cheese is made (and make some of our own!), how we can get hundreds of varieties of cheese from a single raw material, and where an animal scientist fits in at a cheese daycare.


Cheese Production Image (1)

Immediately following the talk, participants will be invited to NYSCI’s Great Hall for a reception and cheese tasting. Here you’ll taste the results of onsite cheese-making (queso fresco) and sample cheeses from a selection of local cheese purveyors who will be on hand to discuss their passion for cheese and unique products. A wine bar will help the conversations flow. In the Great Hall, you can also enjoy Connected Worlds, NYSCI’s newest exhibition, an interactive exhibition that highlights the interconnectedness of environments, furthering the point about all things being related when it comes to food production.

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$15 per person. (Members: $12 per person.) Participants must be 21 years of age or older.

Doors open at 7 pm. Talk begins at 7:15 pm. Reception to follow.

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