April 24, 2013

Cheesemaking in New York State

I've only made cheese once, but I need to do it again. This is a great reminder of how it grew from small to large and now has small again.

New York State Cheese: from Home Production to Factories

Cheese making and distinct cheese varieties are part of the cultural and historic fabric of societies in all parts of the world. Professor David Barbano, of Cornell University's College of Agriculture and Life Sciences, is a recognized authority on cheese making. He is a past president of the American Dairy Science Association and works with cheese makers all over the globe.

On Tuesday, April 30th, Dr. Barbano will be the guest speaker at a meeting of the Dryden Town Historical Society. He will provide an overview of cheese making and the evolution of cheese production from the farm house to small local factories to large regional factories and the artisan cheese makers of today. Cheese production once flourished in and around the Dryden area and it is making a comeback.

This meeting is free and open to all and will be held in the Dryden Village Hall (corner of George and South streets). The doors open at 6:30 PM and the meeting will begin at 7 PM. For more information, contact Mary Hornbuckle (898-3461).

Posted by simon at April 24, 2013 9:07 PM in
Note on photos