The science of cheese

7.00pm to 8.30pm, Wednesday 19 June

The Conversation room

The Royal Institution of Great Britain GB United Kingdom W1S 4BS 21 Albemarle Street London

This event has already taken place

  • Credit: Bronwen Percival

Price

Standard £16

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Concession £10

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Ri Members and Ri Patrons £7

Event description

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.

About the speakers

Bronwen Percival is the cheese buyer for Neal's Yard Dairy in London. In addition to working with cheesemakers and the company's maturation team to select and optimise the quality of the cheese they sell, she works to mobilise collaboration between cheesemakers and the scientific community. Bronwen served as an editor for the 'Oxford Companion to Cheese', winner of the 2017 James Beard Award for Reference & Scholarship.

Francis Percival is a food writer and columnist for The World of Fine Wine. His writing won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Along with Bronwen, he is a co-founder of the London Gastronomy Seminars.

Timing

The doors will open at approximately 6.30pm, with a prompt start at 7.00pm.

Accessibility

The closest underground station is Green Park, which is step-free.

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

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

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