Talks and shows

Culture and curds: The science of cheese

Love cheese and want to learn the science behind its moreishness? Join us for a talk and tasting rolled into one.

Azzedine Rouichi via Unsplash

In an evening for cheese lovers and science enthusiasts alike, join renowned cheese expert Bronwen Percival for a comprehensive journey through the science of cheese-making.

During this one-of-a-kind event, discover how milk transforms into a multitude of mouth-watering cheeses while also discovering the pivotal role bacteria, enzymes, and aging play in creating distinct flavours and textures. Delve into the rich history and cultural importance of cheese-making, and taste some of the world's most exceptional cheeses.

Bronwen's vast knowledge and passion for the craft of cheese-making will make this event a truly enlightening experience, leaving you with understanding of the science behind one of the world's most beloved foods and a newfound appreciation for the complexity and artistry that goes into every wheel of cheese.

Copies of Bronwen's latest book 'Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese' are available to purchase after the talk.

Event type

This is a smaller event in the Conversation room.  This event will not be livestreamed.

By booking to attend events at the Royal Institution, you confirm that you have read and accept the Ri's event terms and conditionsYou also agree to abide by our code of conduct, and help to create a great experience for yourself and your fellow participants.

About Bronwen Percival

Bronwen Percival graduated with a degree in biological chemistry from Wellesley College in 2001, and holds a Masters in Social and Cultural Anthropology from the University of Oxford, where her dissertation examined the complex relationship between protected food names and “tradition.” She has worked at Neal’s Yard Dairy since 2005 and is now the company’s Technical Director. In 2012 Bronwen instigated a biennial conference on the Science of Artisan Cheese, which brings together scientists, cheesemakers, and public health officials from around the world. Along with Dr Benjamin Wolfe, a microbiologist from Tufts University, she founded MicrobialFoods.org, a website dedicated to making cutting-edge science on artisan fermented foods available to the general public. She is the author, along with Francis Percival, of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese.

Timing

The doors will open at approximately 6.45pm, with a prompt start at 7.00pm. 

Accessibility

Our accessible public toilet is on the ground floor. The Conversation room is on the ground floor and there is step-free access from the pavement. 

Seating is usually unreserved for our events. If you and your group require seating reservations, or wheelchair spaces, please do let us know by email and we’ll be more than happy to help. Email: events@ri.ac.uk.

The closest underground station is Green Park, which is step-free. If you arrive by taxi and need step free access, ask to be dropped off round the corner on New Bond street. Here the curb is level with the road and the pavement follows round to the entrance of the Ri.

Carers can receive a free ticket to an event by emailing: events@ri.ac.uk.

Covid guidelines

Face masks are no longer mandatory and wearing one in our Theatre and at other Ri events is at your discretion, however please do not attend the Ri if you are displaying Covid symptoms or, if you have tested, the result remains positive. Thank you for respecting other people and their choices, and for helping us keep all of our visitors and staff safe and well.

Event terms and conditions

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