The weekend edition of the Wall St. Journal includes an interview with Sid Cook, owner of Carr Valley Cheese, titled “Reigning Whiz of Artisanal Cheese,” that will make your mouth water. He talks about the sources of inspiration behind some of the dozens of new varieties he’s turned out in recent years (the idea for Cocoa Cardona from an impromptu lunchtime sandwich of Swiss cheese and a Hershey Bar). Among the resources he cites is the CALS Center for Dairy Research. “It’s on speed dial,” he told the interviewer. “You can get them up on the phone and say, ‘What if…?’ “This entry was posted in Highlights by . Bookmark the permalink.
College of Agricultural & Life Sciences