Cornell Develops Big Red Cheddar
Cornell Food Science researchers have unveiled their newest creation, Big Red Cheddar, which will be sold at the college and incorporated in the menu at the school's dining facilities. This is Cornell's first original cheese, and there are big plans afoot for its future distribution and sale:
“Our target aging period is six months, so we had to wait it out, all the while flipping cheese every four days for even aging,” Ralyea said. “We looked at various bacterial cultures and their nuances: benefits, drawbacks, culture characteristics and how they react over time during aging.”
As to what is special about the new aging process, Ralyea called it “the ‘top secret’ secret behind Big Red Cheddar.”
In addition to creating the cheese itself, the team behind Big Red Cheddar has also begun creating business model for distributing the cheese. Chinavanichkit was responsible for developing the project’s business plan.