University of Vermont

Department of Nutrition and Food Sciences

Faculty - Paul S. Kindstedt

Paul Kindstedt, PhD, Professor

  • PhD, Food Technology, Cornell University, 1986
  • MS, Animal Sciences, University of Vermont, 1981
  • BS, Dairy Technology, University of Vermont, 1979
  • Dr. Kindstedt's C.V.

Professional Affliations

  • Board of Directors, American Dairy Science Association
  • Board of Directors, VT Dairy Industry Association
  • Honorary Lifetime Member, Vermont Cheese Council

Area of expertise

Chemistry and crystallography of cheese; history of cheese


Contact Information


Phone: 802-656-2935

Office Location: 354 MLS Carrigan Wing


Office Hours: by appointment

"You can`t be a simple scientist studying an enzyme reaction. You can`t just stay in your little academic box."

Professional interests:

Paul Kindstedt`s primary research interests relate to the chemistry, crystallography, and structure and function of cheese. His scholarship also includes a strong emphasis on the history of cheese and its implications for the 21st Century. He is the author of "Cheese and Culture: A History of Cheese and its Place in Western Civiliszation", 2012, and "American Farmstead Cheese: A Practical Guide to Making and Selling Artisan Cheeses", 2005.

  • NFS 050: Cheese and Culture
  • NFS 195: Principles of Cheesemaking
Recent Publications
  • Tansman, G., P.S. Kindstedt and J.M. Hughes. 2015. Crystal fingerprinting: Elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda and soft washed-rinf cheeses using powder X-ray diffractometry. Dairy Scie. Technol. 95(5):651-664. doi:10.1007/s13594-015-0225-6

  • Tansman, G., P.S. Kindstedt and J.M. Hughes. 2014. Powder X-ray diffraction can differentiate between enantiometric variants of calcium lactate pentahydrate. J. Dairy Sci. 97:1885-1892.

  • Kindstedt, P.S. 2014.  The Basics of Cheesemaking. Chapter 2 in Cheese and Microbes, C.W. Donnelly, ed. American Society for Microbiology (ASM) Press, Washington, DC 99.17-38 doi: 10.1128/microbiolspec.CM-0002-12

  • Rajbhandari, P. and P.S. Kindstedt. 2014. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. J. Dairy Sci. 97:1885-1892

  • Kindstedt, P.S. 2013. The Making of Great Cheeses. Microbe 8(9):361-7

  • Kindstedt, P.S. 2013. Making Great Cheeses, Part 2. Microbe 8(10):401-7

  • Rajbhandari, P., J. Patel, E. Valentine and P.S. Kindstedt. 2013, Effect of storage temperature on crystal formation rate and growth of calcium lactate crystals on smoked Cheddar cheeses. J. Dairy Sci. 96:3442-3448

  • Kindstedt, P.S. 2012. Cheese and Culture. A history of cheese and its place in western civilization. Chelsea Green Publ. Co. White River Jct.  ISBN 9781603584111

  • P.S. Kindstedt, J. Mayes, J and  A. Hillier, and. 2010. Pasta Filata/Pizza Cheese. Chapter in Technology of Cheesemaking, 2nd Ed., B.A. Law, ed., Sheffield Academic Press Ltd., Sheffield, England.  Pp. 330-359

  • Rajbhandari, P., J. Patel, E. Valentine and P.S. Kindstedt. 2009. Chemical changes that predispose smoked cheddar cheese to calcium lactate crystallization. J. Dairy Sci. 92:3616-3622

  • Monteiro, R.R.,  D.Q. Taveres, P.S. Kindstedt and M.L. Gigante.  2009. Effect of pH on microstructure and characteristics of Cream cheese. J. Food Sci 74:C112-117