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Beer and cheese event to spotlight sheep cheeses and Aggie brews

By Pat Bailey on February 8, 2011 in

Sheep milk cheeses from Europe and California and beers brewed by UC Davis alumni will be highlighted during the third annual presentation of Cheese Loves Beer: Mastering the Marriage, to be held Saturday, March 5, at UC Davis’ Robert Mondavi Institute for Wine and Food Science.

The public event, focusing on the compatibility of beer and cheese, will feature Charles Bamforth, the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, and Moshe Rosenberg, a UC Davis food science and technology professor and UC Cooperative Extension specialist in dairy science and technology.

The program will run from 2 p.m. to 6:30 p.m. in the Silverado Vineyards Sensory Theater of the institute’s Sensory Building.

Bamforth will showcase beers brewed by renowned graduates of the UC Davis campus and University Extension programs, who are now leaders in the brewing industry.

“Whether they raise sheep, pigs, cows or any other favorite domesticated animal, the farmers should delight in their beer as the beverage of choice,” Bamforth says. “And who better to brew the beer than an Aggie.”

Rosenberg will discuss the history, art, science and diversity of sheep milk cheeses, which were the first cheeses to be made by ancient shepherds.

“Since then, these cheeses have evolved to become one of the most diverse and successful family of cheeses, consisting of hundreds of different varieties produced all over the world,” Rosenberg says.

Cost for the event is $55 per person; if tickets are still available on the day of the event, they will cost $65 per person.

More information and registration are available online at or by contacting Kim Bannister of the Robert Mondavi Institute at (530) 752-5171 or

Media contact(s)

Pat Bailey, Research news (emphasis: agricultural and nutritional sciences, and veterinary medicine), 530-219-9640,

Kim Bannister, Robert Mondavi Institute, (530) 754-6349 ,