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European Cheese Culture: past present & future

10.05.2016

European Cheese Culture: past present & future

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 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 photographs and watch highlights of the day here

Pictured L to R Trish Deseine, Dr Mike Johnston, Lisbeth Ankersen

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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.

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