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National Cheese Month Virtual Event

Friday, May 29, 2020 at 5:30pm

Virtual Event

Celebrate National Cheese Month!

The Cornell Milk Quality Improvement Program in collaboration with the Cornell Grad Wine Society are hosting a series of interactive virtual tastings featuring New York State cheese and wine.

Every Friday during the month of May, our experts will discuss a cheese and wine pairing highlighting our great New York State products.

Our wine and cheese experts will provide brief introductions to the wine and cheese selection, what to look for when tasting the products and guide participants through tasting their own selections. Participants will choose their own favorite brand within the wine and cheese type of the week and share feedback about the pairing they choose, ask questions of our experts and share recommendations with others.

This is a free event and open to all! Simply purchase a New York wine and cheese product in the featured category to taste in your own home and register by clicking the link below.

Celebrate National Cheese Month Virtual Event

Participants can find a list of New York State cheese makers, mongers, and wineries who offer direct-to-consumer sales or curbside pickup in preparation for this event on our website.

Our next event will take place on Friday May 29, 2020 5:30pm EST and features;

Our Experts:

Rachel Allison

Rachel Allison is a PhD candidate in the Department of Food Science at Cornell University, working with Dr. Gavin Sacks in wine flavor chemistry. Her research in enology focuses are the evolution of aromas during storage and canned wines.


Glycine Jiang

Glycine Jiang is a PhD student in the Department of Food Science at Cornell University, working with Dr. Patrick Gibney in wine microbiology. She was a former winemaker in France and now doing research on the impact of yeast on wine aromas and flavors.


Matt Ranieri

Matt Ranieri has worked with traditional food producers around the world to develop expertise in cured and fermented foods. He leverages his academic background in food science to understand, and improve, the foods we all love-- cheese, pickles, vinegar, smoked fish, and much more. In his academic career, Matt completed his B.S., M.S. and Ph.D. at Cornell University in the Department of Food Science. He is a member of the Guilde Internationales des Fromagers and co-creator of Stockinghall Cheddar, which was awarded Best in Show at the 2019 American Cheese Society Conference. He currently resides in Brooklyn, NY with his family. 

Dial-In Information

You are invited to a Zoom meeting. 
When: May 29, 2020 05:30 PM Eastern Time (US and Canada) 

Register in advance for this meeting: ;

After registering, you will receive a confirmation email containing information about joining the meeting.

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Event Type

Special Event


Food Science


foodsci, vien, foodsciext, dairy, ifs



Contact E-Mail

Contact Name

Sarah Lincoln

Contact Phone




Speaker Affiliation

Cornell University

Registration Status


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