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 intersection with religious history and paleoclimatology. 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.


  • Kindstedt, P.S. 2017. Introduction. Chapter 1 in Global cheesemaking technology: Cheese quality and characteristics. John Wiley & Sons, Chichester (accepted for publication)
  • Tansman, G., P.S. Kindstedt and J.M. Hughes. 2017. Crystallization and demineralization phenomena in stabilized paste white mold cheese. J. Dairy Sci. (in press)
  • Kindstedt, P.S. 2017. With all your mind. God and Nature. Winter/Spring 17 (
  • Tansman, G., P.S. Kindstedt and J.M. Hughes. 2016. Minerals in food: Crystal structures of ikaite and struvite from bacterial smears on washed-rind cheese. The Canadian Mineralogist (in press)
  • Kindstedt, P.S. 2016. Origin of Cheese.  Article in The Oxford Companion to Cheese, C.W. Donnelly, ed., Oxford University Press USA, New York.  P. 528-31.
  • 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


Associations and Affiliations

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

Areas of Expertise and/or Research

Chemistry and crystallography of cheese; history of cheese


  • PhD, Food Technology, Cornell University, 1986
  • MS, Animal Sciences, University of Vermont, 1981
  • BS, Dairy Technology, University of Vermont, 1979


  • 802-656-2935
Office Location:

354 MLS Carrigan Wing

Office Hours:

by appointment

Courses Taught