University of Vermont

University Communications


Research Associate
Nutrition and Food Sciences
Public Relations:Lee Ann Cox (802) 656-1107;
Specialty:Cheese, dairy products, maple syrup, sensory evaluation, cheesemaking
Biography:Montse Almena-Aliste, a dairy scientist and sensory expert, is part of the technical team at the Vermont Institute for Artisan Cheese at UVM, which supports and strengthens the state’s artisan cheesemakers. She holds a Ph.D in food sciences and has years of sensory and technical training focused on cheese and cheesemaking in France. Her current scholarly interests include characterization of sensory quality of artisan and raw milk cheeses, consumer attitudes toward dairy products, as well as the flavor of Vermont maple syrup. Almena-Aliste regularly serves as a judge in prestigious cheese competitions across the country, including that of the American Cheese Society.