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:


 

 

October 17

It was a great presentation @edible_evidence - thank you! https://t.co/p4DRU6yWU0…

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October 17

Thank you for coming over to Belfast @LaurenVeronaD and for your brilliant presentati…

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October 16

Thank you so much for coming @DameSarahStorey and for your inspirational presentation…

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October 16

Thank you for coming to the Seminar @JuliaBone and we agree on the inspirational thou…

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October 16

Thank you for coming @PamelaMagee13 and the rest of the @NICHE_ULSTER alumni!…

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October 16

Thank you for coming @wallace17_paula and pleased you enjoyed it https://t.co/V3zNwHq…

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October 16

Thank you for coming @AlexFerentinos7 so pleased you found it useful. https://t.co/9S…

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October 16

A big thanks to our 4 speakers for a really interesting & informative evening of spor…

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October 16

Interesting panel discussion with tonight's speakers #MilkItNI https://t.co/1lbFNiECO…

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October 16

Paralympic and World Champion @DameSarahStorey shares her inspiring story & nutrition…

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October 16

A fascinating insight into the challenges of the 'Race Around Ireland' non-stop ultra…

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October 16

Are all proteins equal for sports performance and muscle recovery in athletes? @OllyW…

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October 16

Chair @madigan_sharon opens an evening of interesting sports nutrition talks #MilkItN…

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October 16

All set up and ready for our 2018 #MilkItNi Performance Nutrition Seminar https://t.c…

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October 16

We can't wait to see you all! @DameSarahStorey #MilkItNI https://t.co/rffdHwJS4F…

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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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