Dairy Council Northern Ireland

Milk it for all it's worth


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:


 

 

February 17

A great deal to celebrate @NICHE_ULSTER and Prof Sean Strain over those 30 years of #…

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February 14

Calcium is needed for bone health throughout life, and milk and dairy foods are impor…

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February 13

It was delicious @DownthehatchNI…

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February 12

RT @trust_indi: Are plant-based milks any good, or are you better off just having a b…

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February 09

RT @FENS2019: Registration is open! Book your place to receive the super early bird r…

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January 30

Thank you @FairviewFPS for having us. We really enjoyed our visit!…

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January 29

RT @DairyCouncilNI: For adults in the UK, not only are milk and dairy foods our main…

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January 27

RT @drsarahbath: Great to see #iodine mentioned by @SR_Nutrition on #FridayNightFeast…

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January 26

RT @scully_helena: Key pts. from my poster #INDIresearch2019 •whole milk was most f…

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January 25

RT @Ali_Yeates1: Looking forward to this. Great to see iodine getting more and more a…

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January 22

Thank you for having us @donaghadee_ps We really enjoyed our visit…

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January 18

Milk contains a variety of important nutrients including protein, calcium, potassium,…

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January 18

https://t.co/qNUupG132F https://t.co/otdZXLYSaz…

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January 18

For adults in the UK, not only are milk and dairy foods our main calcium-providers, t…

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January 17

We have published an EU Sustainable Dairy fact book, detailing key research & knowled…

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and 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, magazine, posters and the internet. Our Advertising is complemented by public relations and promotional activities designed to communicate with specific groups.

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