Meet Your Molds with the California Artisan Cheese Guild in Novato, CA
Meet Your Molds: Cheese Surface Microbiology with Ben Wolfe, phD
College of Marin, Indian Valley Campus, Novato
Seats limited. Price: $100 CACG Members, $120 non-Members (lunch included)
Purchase your ticket: meetyourmolds.bpt.me
Benjamin Wolfe is a microbiologist/mycologist at Harvard University, specializing in the microbiology of fermented foods. He has a B.Sc. from Cornell University and a M.Sc. from the University of Guelph. He earned his Ph.D. from Harvard University studying the ecology and evolutionary origins of mushroom-forming fungi. He is currently a post-doctoral fellow with Rachel Dutton at Harvard's FAS Center for Systems Biology. He is working on several cheese microbiology projects including the ecology and genomics of staphylococci isolated from cheese rinds, high-throughput DNA sequencing methods for measuring fungal biodiversity in cheese rinds, and comparative genomics of the fungus Geotrichum candidum. Ben has taught food microbiology courses at The San Francisco Cheese School, the Harvard Summer School and is a contributor to Lucky Peach magazine.