Submitted by webmaster on Sun, 03/16/2008 - 01:24.
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Hi to you all in the Sensory group and beyond, This year I thought to do tour of a creamery for a field trip after Chico and coffee brewery of the past couple of years. So the idea is since wine and cheese are products of fermentation it's going to be fun to compare the two. This creamery is state of art and it is local. They just got brand new equipment, and being primarily a goat factory to my understanding they have now upgraded to more than that. (e.g. they manufacture cow milk as well)
We will be discussing the ABAG checklist, Napa Green Wineries, Sonoma Green Business, LEED Certification, Carbon Neutral Certification, Buying Carbon Credits, Geothermal Energy Sources, Solar Energy Options, Recycling, STARS cold stabilization, etc.
Note that this discussion will focus on greening the winery, not the vineyards.
TOPIC: Brettanomyces and Lactic Acid Bacteria research.
TASTING: Tasting of Chedar cheese produced @ WSU.
LOCATION: Franciscan winery-VIP room
Hi CERA Microbiology members,
I'm pleased to announce that this month we will have opportunity to listen to Dr Charles Edwards from WSU and taste delicious cheddar cheese produced by WSU dairy students.
