29/10/2024
In this year’s congress in Oslo you will learn about taste from different angles. Chiefs, researchers, cheesemongers and authors will all give talks related to this years theme, . For guiding us through the conference on Tuesday, we are lucky to have Patrick McGuigan with us.
Patrick is a UK-based cheese writer and teacher, who has travelled from the Swiss Alps to the pastures of Vermont to interview the world’s best cheesemakers, maturers and cheesemongers. He writes extensively on the subject for national newspapers and magazines, such as The Telegraph and Delicious. He has also written The Philosophy of Cheese in 2020, and The Cheese Life, co-authored with Mathew Carver, in 2023.
Andreas Viestad from Norway is a food writer, television presenter, restaurateur and founder of Geitmyra culinary centre for children. His latest book, Dinner in Rome - A History of the World in One Meal is published in more than 10 different countries.
Bronwen Percival is the technical director for Neal’s Yard Dairy. She is the co-author of the book Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. In 2012, Bronwen instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. She will give a talk about production and product quality, but also about the imperative to share deeper information about the identity and production standards of cheeses with customers to help them inform their choices.
Valérie Lengard Almli, PhD is Senior Scientist at the Norwegian food research institute Nofima , where she has been working since 2008 in national and international projects. Her research areas are consumer behaviour and sensory science. Valerie is also Associate Professor at the Norwegian University of Life Sciences (NMBU), where she teaches sensory and consumer science. She will guide us through making a simple consumer test.
Off-flavours and poor coagulation properties were frequent problems in the Norwegian goat milk 15-20 years ago. The inferred quality was found to be related to a mutation in the gene encoding αs1-casein. Ragnhild Aabøe Inglingstad will have a talk about the success story: Quality of Norwegian goat milk for cheese production. She is a specialist advisor in the R&D Department, Farm Advisory Services in TINE SA . Ragnhild holds a PhD in Food Science from NMBU-Norwegian University of Life Sciences and her main area of research has always been milk, and in particular goat milk composition and quality.
You will experience this and much more in FACEnetwork meeting in Oslo. Go to the website for more information about the program and for registering.
