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
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
Professor Edmund T Rolls, Oxford Centre for Computational Neuroscience and University of Warwick
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.
Find out more on NI and European Cheese Culture.
Watch highlights of the day: