Something for the curd nerd
In addition to easing of lockdown 3, Easter and school holidays here in the UK, we have something else to look forward to on the cheese front, 23-25 April – The British Cheese Weekender. This free online event returns with a selection of classes, cook-alongs, tutored tastings and virtual farm tours. It will run from 17:00-22:00 BST each day from Friday 23 April.
The Specialist Cheesemakers Association, the Academy of Cheese and the Guild of Fine Food are all involved in setting up and running this weekend, along with the cheese writer Patrick McGuian and Tracey Colley of the Academy of Cheese. Colley notes, “There will be a vast array of virtual events showcasing the diversity of cheese, delivered by our experts, so we invite any cheese fan to tune in and taste along.”
While this is no substitute for the hospitality and foodservice industry, it is a way of the British public showing their love to an industry that domestically, provides 700 different types of cheeses, and to the hard working artisanal cheese makers throughout the land. Don’t miss it.
Don’t worry if you can’t wait that long for your online cheese fix in April. The Cheese Expo Global Online is running 6-8 April, hosted by the Wisconsin Cheese Makers Association and the Center for Dairy Research in the US. It offers three days of valuable programming, networking, online exhibits and sponsorships opportunities. Dairy processors will have free access to virtual exhibits, live ideas showcase offerings and spotlight events that will bring industry together. Keynote presentations and live seminars are also on offer.
April will be busy for dairy. After the Weekender, there will be the Dairy Innovation Summit virtually, from 27-28 April. With speakers ranging from Gerrit Smit of the Yili Innovation Centre Europe to Arla’s director of innovation Anne Evers Nikolajsen and Aniruddha Kusurkar, the global commercial director-consumer dairy at RoyalFrieslandCampina, it will offer diverse views on what’s the latest in the dairy industry.
- Suzanne Christiansen, editor, Dairy Industries International.
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