Hello and welcome to my first post! I’m Rachel, and for the next two weeks, I will be in France studying the microbiology and culture of cheese and wine! I would first like to take this opportunity to thank SEBS Office of Global Engagement who was one of the donors that made this trip possible for me. I never thought that I would get the chance to study abroad, and I am extremely grateful for the donors who helped me to fund this program.
Last fall, I took Applied Microbiology with Dr. Max Haggblom, where we learned about industrial applications of microorganisms, and included the fundamentals about cheese and wine-making. This course can be thought of as an extension to that part of the class as we will see firsthand how these products are made, taste different varieties, and experience the culture surrounding these products in Cluny, a historical town in the Burgundy region of France.
This is my first time traveling outside of the US. To prepare for this trip, I have been practicing French with the Duolingo app, looking at my “French Cheeses” book (pictured above), and reading other background material on Cluny and Burgundy wines provided by the professor.
I am very excited to explore the complex flavors of the different wines and cheeses that we will study during this trip. My goal for this course is to infuse myself in French culture, become a wine and cheese pairing enthusiast, and to learn and grow as an individual. With two excellent professors, Dr. Haggblom, who will teach us about the microbiology and major aspects of wine and cheesemaking, and Dr. Healey, who will teach us about food culture and history of Cluny, I have no doubts that I will achieve these goals.
Follow my posts to see my future adventures in France.