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:
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
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
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 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: