Dr. Paul S. Kindstedt, Professor Nutrition and Food Science, University of Vermont
Dr. Kindstedt, Co-Director for the Vermont Institute for Artisan Cheese (VIAC) received his B.S. and M.S. degrees in Dairy Technology and Animal Science from the University of Vermont and his Ph.D. in Food Science from Cornell University. He joined the UVM faculty as an Assistant Professor in 1986 and became Full Professor in 1996. Dr. Kindstedt teaches courses in Cheese and Culture and Fermented Dairy Foods. His research focuses primarily on the science and technology of cheeses and he is widely regarded as an international expert on Mozzarella cheese. In addition to publishing over 100 scientific and technical articles and several book chapters, Dr. Kindstedt has a keen interest in farmstead cheesemaking and contributes regularly to workshops and outreach activities for farmstead producers through VIAC. He is author of the book American Farmstead Cheese (2005, Chelsea Green Publishing Co.), which is used by VIAC as a textbook for several of its core courses for artisan cheesemakers. From 1999 to 2004, Dr. Kindstedt served as the Associate Director of the Northeast Dairy Foods Research Center, a research consortium between Cornell University and UVM. Current scholarly interests include defining the mechanism of calcium lactate crystal formation on the surface of Cheddar cheese, Cream Cheese structure and function, and archival studies of the role of cheesemaking in European and American history and culture.