Dairy Council Northern Ireland

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Cheese up your life!

The Dairy Council hosted a cheese symposium on 10th May at the Merchant Hotel, Belfast chaired by cook and food writer Trish Deseine

International experts including an archaeologist, food historian, super–taster, neuroscientist and dairy marketing specialists explored our European cheese culture – past, present and future including:

History of cheese

How it all began: the prehistoric origins of dairying and cheese–making in Ireland and continental Europe                                                                                                                                Dr Jessica Smyth, Research Associate in Neolithic Archaeology, University of Bristol

What happened next and why?: from Medieval Ireland as the high point of cheese–making, to the 17th and 18th century decline and modern revival          Regina Sexton, Food Historian, University College Cork

Science of taste

The science of what makes a food delicious: how taste, smell, sight, texture and even descriptions combine in our brains to produce flavour, pleasure and reward Professor Edmund T Rolls, Oxford Centre for Computational Neuroscience and University of Warwick

Putting it into practice: innovative sensory analysis to develop flavour maps and food pairings for cheese                                                                                                                       Lisbeth Ankersen, Super–taster and CEO of Innova Consult, Denmark

Cheese culture in Europe today

Current consumption patterns and trends: the place of cheese in a modern lifestyle with perspectives from Denmark, France and Northern Ireland

Winnie Pauli, Director of Diet & Health, Danish Agriculture & Food Council; Laurent Damiens, Director of Communications, CNIEL, France; Dr Mike Johnston MBE, Chief Executive, Dairy Council for Northern Ireland

 

Symposium delegates enjoyed delicious and imaginative cheese dishes from Merchant chef Patrick Leonard and his team including a very special cheese on toast – sourdough, brie, burnt leeks and fenugreek; croque madame – soft blue cheese and pickled beetroot; and mature cheddar and bacon macarons. See the gallery for some mouth–watering photographs.

Watch highlights of the day:


 

 

September 24

RT @DairyCouncilNI: We were privileged last year to have @LouiseMBurke speak on this…

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September 24

We were privileged last year to have @LouiseMBurke speak on this at our DCNI Sports N…

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September 23

Some members of this herd seemed to enjoy their time in the spotlight! #SustainableDa…

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September 23

RT @daera_ni: ⚠️Closing today! #dairy #beef #sheep farmers - if you're eligible…

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September 23

It's a beautiful morning to be out in the fields at Seaview Farm in Ballywalter #Sust…

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September 22

They were a fantastic team and a great asset to us, visiting NI primary schools with…

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September 22

The cows are curious at Creevy House Farm in Loughbrickland this morning #Sustainable…

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September 21

RT @Nutrition_SENSE: Dairy Council for NI has updated the Nutrition & Health Professi…

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September 18

A 2017 DAERA study showed that dairy farming in NI has made substantial progress in r…

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September 18

What a beautiful morning! We're filming at Drew McConnell's farm in Omagh today #Sus…

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September 17

RT @lakelandFS: As advocates for the #GoodnessOfMilk, we couldn't agree more!…

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September 16

RT @daera_ni: Agriculture Minister @edwinpootsmla has urged all eligible farm busines…

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September 15

RT @daera_ni: Are you applying for the #COVID19 support package for #dairy #beef or #…

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September 14

"Reducing our carbon footprint is at the centre of what we do" - Jonathan McDowell, D…

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, promoting the natural goodness and quality of Northern Ireland milk and dairy products.

Our primary function is to communicate factual information to allow individuals to make well informed choices about dairy products that they consume and to inform them of the benefits of including dairy products in a balanced diet. We use a wide range of media, which includes television, radio, press, and social media. Our Advertising is complemented by public relations and promotional activities designed to communicate with specific groups.

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