“Say cheese!”Chemistry students learn a tasty lesson about fermentation02/03/2026The only thing blue in Dr. Jennifer Goff’s microbial biochemistry class this week was the cheese, as students enjoyed a small charcuterie while learning about fermentation at the SUNY College of Environmental Science and Forestry.imageSeveral people are gathered around a long table in a bright room, serving themselves food. The table holds various trays of cheese and snacks, along with stacks of napkins and small plates. One person in the foreground is leaning forward while holding a decorative paper plate and reaching toward the food. Others stand close by, also selecting items. The room has large windows in the background letting in natural light, and additional people are visible standing and talking near the back of the room.Students gather around a table to sample a variety of cheeses during Dr. Goff's microbial biochemistry class.