Café CIC Cheeses of the World: Une soirée à la fromagerieActivity by Frances Sutherland | added on Mar 02, 2011 | Canada
Sponsor(s): Edmonton Section Chemical Institute of Canada, Campus Saint-Jean University of Alberta, Agropur
The Edmonton local section of the CIC’s signature event is the Café CIC. This outreach event is a public lecture on chemistry with a twist. It usually features a popular food or beverage as a topic with an accompanying practical laboratory component (i.e. a tasting) that can be enjoyed by participants.
Enjoy an evening of cheese and chemistry with speaker Dr. Paul Jelen, professor of Food Science and Dairy Technology, University of Alberta
Thursday March 24,
Grand Salon, Pavillon Lacerte, Campus Saint-Jean, University of Alberta
8406 91 St.,
Edmonton, Alberta, Canada
Cocktails 6:00 p.m.
Event 6:30 p.m. to 9:00 p.m.
A chance to find out how and why so many cheese varieties can be made from one single raw material – milk, nature’s most perfect food. The principles of conversion of milk to curd will be briefly illustrated, and the most important aspects of the manufacturing and especially ripening phases will be discussed.
Emphasis of the cheese tasting will be on illustrating the contrasting tastes and textures of various cheese varieties, with as much emphasis on Canadian cheeses as possible. The sequence will be from the mildest (young cheddar) through more and more “culture ripened” cheeses (Gouda, Havarti), to “adjunct-ripening” (Emmentaler), to “stretching and lipase effect” (Cacciocavallo, Mozzarella), to bacterial surface ripening (Oka or Limburger), to mold ripening (Camembert type, Stilton type, combination) and finishing with very old (3 to 4 year) cheddar.
Cheese tastings throughout the evening, accompanied by wine and musical entertainment (Jazz trio)
RSVP or more info: email@example.com
|Topic:||celebrating chemistry||Audience:||general public, chemists|