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:


 

 

January 26

RT @bbcradioulster: #FarmingMatters from 6pm ⛽ Red diesel changes @LouiseMCullen…

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January 24

#BTS at the Taylor Farm in Finvoy today. @nweir1 was chatting to dairy farmer Alastai…

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January 19

Here's the inspirational @BethanyFirth2 at our #MilkItNI seminar talking about her ke…

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January 07

Find out more about how dairy supply chain efficiencies are helping to tackle climate…

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January 06

#FoodMatrix effects https://t.co/twPsqLRHEe https://t.co/CrRx0ruZPe…

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January 06

Calcium Absorption from Food Products: Food Matrix Effects https://t.co/CwMN3tNDRK #m…

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January 04

Thank you Heather @NXTSTGNUTRITION, we really appreciate it. And thank you to our…

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January 01

Fantastic news - many congratulations Bethany - so well deserved

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December 31

RT @StephanPetersNL: Calcium Absorption from Food Products: Food Matrix Effects. htt…

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December 24

https://t.co/72sFG7jMBX…

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December 23

Alan Galbraith of @DiscoverCafre explains how hedgerows are being managed differently…

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December 21

Ben Williams explains how investment in efficiencies and sustainability can go hand i…

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December 17

RT @daera_ni: A new initiative to help tackle carbon emissions within the dairy secto…

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December 17

We're looking forward to this! And do, of course, recognise NI cook extraordinaire @…

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December 17

DAERA Minister @EdwinPootsMLA explains the size and importance of the Agri-food secto…

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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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