Returning to the festival for a third year, following last year's sellout show, dairy technologist Paul Thomas and self confessed curd nerd Patrick McGuigan explore the science behind the flavour and texture development in cheese during manufacture and ripening. The complex science involved in the process will be explained in layman’s terms and will be accompanied by a tasting of cheeses which demonstrate the effect that the milk, the recipe and the skill of the cheesemaker can have to influence the final product.
While we take every opportunity to ensure the details for Cheeseology 3.0 are accurate, we always advise that you contact the event organiser before setting out for the event to avoid disapointment.
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