When: 19th June 2019
Where: The Royal Institution
In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Join Bronwen and Francis Percival as they explore the significance of the healthy microbial communities that contribute to the flavour and safety of cheese and how new science and historical methods can create the best cheese possible.
Cheese samples will be provided during the evening.