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:


 

 

January 23

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January 22

RT @yellowdoordeli: Wow, fantastic information there. Dairy played such a huge part i…

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January 17

RT @Jeukendrup: Hydrating properties of different beverages https://t.co/4ryoBuMUZi h…

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January 15

Presentations from our #MilkItNI Sports Nutrition Seminar now available for Nutrition…

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January 10

RT @FIL_IDF: #IDFSymposium2018 in Seville will discuss environmental impact and publi…

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January 01

RT @DownthehatchNI: #happynewyear2017 everyone! Here’s our best 9 for 2017. Looking…

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December 30

Why not try little gem, NI blue brie, walnuts and blackberries for a New Year's eve p…

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December 22

Merry Christmas and a very Happy New Year. https://t.co/JNbnzgAFRr…

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December 19

RT @NeasaForde: Enjoying the latest issue of @TheDairyCouncil Dairy & Sports Matters…

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December 18

Portobella mushroom stuffed with cheddar & scallions #CheeseUpYourXmas…

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December 18

RT @UlsterUni: Congratulations to Kathryn Stewart who won the Dairy Council for North…

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December 14

RT @edible_evidence: When your graduation clashes with the @RUASWinterFair ...dressed…

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December 13

Festive Cheddar Christmas trees anyone? https://t.co/vimhFnkETI #CheeseUpYourLife…

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December 13

Congrats to Kathryn Stewart @edible_evidence worthy winner of @DairyCouncilNI Sports…

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December 12

Very much looking forward to reading this. https://t.co/hFLMtBP70h…

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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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