SCA prepares second conference on science of artisan cheese-making
The Specialist Cheesemakers Association (SCA) is calling for papers from producers and research scientists for its second two-day Science of Artisan Cheese conference, taking place at Somerset’s North Cadbury Court on August 19-20.
The SCA’s inaugural scientific conference for the British artisan cheese sector, in 2012, drew more than 100 farmhouse producers, scientists and other industry representatives.
This year’s event will focus on “practical solutions to the technical challenges facing small-scale cheese producers”, including using science to “safely and responsibly explore the limits of what raw milk cheeses are capable of achieving”.
Subjects for discussion will include production of high quality raw milk and how bedding materials and milking practices can effect both the microbial profile of milk and the sensory qualities of the finished product.
There will also be guidelines to help farmhouse cheese-makers manage dairy hygiene without destroying beneficial microflora that can add unique qualities to artisan cheese.
The SCA says papers should be specific to farmhouse-scale production and presented in terms the “educated non-scientist” can understand and apply.
It is particularly keen to feature papers that focus on “holistic control over raw materials and the environment, and techniques that foster expression of each milk’s unique characteristics.”
Proposals should be send to Bronwen Percival at Neal’s Yard Dairy (firstname.lastname@example.org) while tickets for the event can be booked through the SCA.