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:


 

 

October 22

RT @whsource: This new RCT looks like great news for the elderly. Supplementing dair…

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October 21

RT @osteoporosisNI: Important study, big improvements and counterweight to some poorl…

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October 21

Study showed increasing dairy foods from 2 to 3.5 serves/day for older people in long…

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October 20

Anaerobic digestion using waste products has helped this farm create renewable heat a…

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October 19

RT @nweir1: Just who makes the best scones in Northern Ireland? Tune into @bbcradioul…

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October 19

After discovering NI's top scone-making talent, 4 categories were narrowed down to 4…

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October 18

After thousands of votes, we are proud to announce The Cottage Coffee Shop as the OVE…

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October 18

The day that scone lovers across NI have been waiting for has finally arrived!

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October 14

Dairy processors also have a positive sustainability story to tell... #SustainableDai…

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October 14

The key to a delicious and flavoursome scone is all in the ingredients.

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October 13

Registration now open for our Sports Nutrition Webinar.

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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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