DCNI brings European Cheese Symposium to Belfast

A neuroscientist, food historian and super-taster were among experts from around the world who gathered at the European Cheese Symposium held in Belfast on May 10th. Hosted by the Dairy Council for Northern Ireland and chaired by cook and best-selling food writer Trish Deseine, the European Cheese Symposium explored the past, present and future of cheese culture in Europe.

Dr Mike Johnston MBE, Chief Executive of the Dairy Council for Northern Ireland commented, “The Belfast event is one of a number taking place across Europe as part of the ‘Cheese Up Your Life’ programme. The focus of the symposia is on European cheese culture generally and our local cheese heritage in particular, and in using this as a platform to examine the place of cheese in a modern lifestyle.  We have had a great deal of interest in the event with guests from a range of backgrounds attending and we hope they are inspired to start thinking differently about cheese.”

The Belfast symposium attracted a capacity audience to hear global experts of the highest calibre speak on a diverse range of topics related to cheese.

Host of the European Cheese Symposium Trish Deseine commented “The Dairy Council brought together an archaeologist, food historian, super-taster, neuroscientist and diary marketing professionals to explore one of my favourite subjects, cheese!   Throughout the morning attendees got to hear about the pre-historic origins of dairying and cheese making in Ireland and heard how innovative sensory analysis is used to develop flavour maps and food pairings with cheese.  It was fascinating.”

At the half day event held at the Merchant Hotel, Belfast Dr Jessica Smyth, Research Associate in Neolithic Archaeology, University of Bristol and Regina Sexton Food Historian, University College Cork delved into the history of cheese, detailing the prehistoric origins of cheese-making in Ireland and continental Europe, outlining the reasons behind the medieval high point, the 17th and 18th century decline, right through to the modern day cheese revival.Professor Edmund T Rolls, Oxford Centre for Computational Neuroscience and University of Warwick and Lisbeth Ankersen, Super- taster CEO of Innova Consult, Denmark examined the science of taste, analysing the scientific basis behind what makes cheese delicious. Attendees were invited to use new and innovative sensory evaluations, various flavour maps and food pairings to evaluate the taste of cheese.

Exploring the cheese culture in Europe today Winnie Pauli, Director of Diet & Health, Danish Agriculture & Food Council Laurent Damiens, Director of Communications, CNIEL, France and Dr Mike Johnston MBE, Chief Executive, Dairy Council for Northern Ireland outlined current consumption patterns and trends, the place of cheese in a modern lifestyle and opportunities for the future of cheese in areas such as Denmark, France and Northern Ireland.