The Value of Artisanal Cheese and Cheesemaking in America


Artisanal cheesemaking is not new to America, but it is newly valued today. Drawing on extensive anthropological research among artisan cheesemakers and purveyors, Heather Paxson relates the history of American cheesemaking and discusses the personal rewards, challenges, and social values of crafting cheese by hand for commercial sale within a 21st Century industrial food system. She is the author of The Life of Cheese: Crafting Food and Value in America, published this year by University of California Press.


  • General Public: $10.00



Meets at Boston University: 808 Commonwealth Ave., Demonstration Room, Room 117 from 6:00 pm to 8:00 pm on Tuesday, November 12, 2013 (1 meeting)