The Science of Artisan Cheese - Videos of Presentations

Wednesday, January 2 2013

The Science of Artisan Cheese - Videos of Presentations

It’s like TED Talks for cheese nerds! Kate over at Culture Magazine shares this rather awesome resource from the Science of Artisan Cheese conference that took place in the UK in September of 2012. Neal’s Yard Dairy has just posted a whole bunch of videos on YouTube, featuring presentations from luminaries of the cheese, science and culinary worlds. Some great stuff here. Check out the videos below or on the Neal’ Yard site:

SCIENCE & MODERN ARTISAN FOODS
Presented by Harold McGee

RAW MILK MICROBIAL BIODIVERSITY & ITS INFLUENCES
Presented by Dr Marie-Christine Montel, Director of the Cheese Research Laboratory
at the INRA Research Centre in Clermont-Ferrand, France

MICROBIAL DIVERSITY & INTERACTIONS
Presented by Dr Rachell Dutton & Dr Ben Wolfe of Harvard University, USA

ACHIEVING CONTROL OF LISTERIA DURING ARTISAN CHEESE PRODUCTION
Presented by Dr Cathy Donnelly, Co-Director of the Vermont Institute of Artisan Cheese

RAPID DETECTION OF VIABLE MYCROBACTERIA IN RAW MILK
Presented by Dr Cath Rees, Associate Professor in Microbiology in the Food Microbiology Group
at University of Nottingham, UK

RISK PERCEPTION & CATEGORISATION :: ARTISANSHIP IN THE 21st CENTURY
Presented by Prof Heather Paxson, Massachusetts Institute of Technology, USA

QUALITY & CONTROL
Presented by Ivan Larcher (Larcher Consulting, France), Randolph Hodgson (Neal’s Yard Dairy, UK) & Mateo Kehler (Jasper Hill Farm, USA)