The Science of Cheese: A Tasting

Stichetlton Microbes, by Rachel Dutton

If you've ever wondered about the microscopic life of cheese, come to "The Artisanal Microbe," a cheese talk and tasting hosted by the Franklin Institute at Di Bruno Bros. (1730 Chestnut St.) next Wednesday, April 20 at 6:30 p.m.

I'll be there, along with scientist-turned-cheesemaker Al Renzi of Yellow Springs Farm. Al and his wife Catherine make award-winning goat cheese in Chester County, including Nutcracker and Red Leaf.

"The Artisanal Microbe" is a free event, but you'll need to grab a ticket. The Philadelphia Science Festival runs through April 28.