Cheese? Oh yes please!

Cheese? Oh yes please!

And, we were all to discover, ideally served with a chunk of sourdough - the perfect nutritional coupling - and to complete the French Paradox, washed down with the requisite glass of red.

South Eastern branch members along with University of West London students were in for a science-meets-epicurean treat on 24 September when Richard Marshall delivered his "Is cheese good for you?" lecture.

Preceding the lecture, the event was opened with a brief introduction to the IFST by the SE Branch's chair, Sue Dix. Following Sue, the institute's president, Maureen Edmondson, together with the branch's members, networked with the students. This was a marvellous opportunity for the students to learn about the institute's latest developments and how they might utilise being members during their studies and in their future careers.

With compelling flair, Richard then took us on a fascinating journey of cheese which started by his quizzing us on whether we knew our Raclette from our Comté or a Maasdam from a Caerphilly.

The talk covered the origins of cheese, its composition, nutritional quality and how it's made. The cheese ripening process with its chemical interplay of proteins, bacterial enzymes, hydrophobic peptides and flavour compounds was particularly interesting. Equally fascinating was the sensuous hand stretching of curd to make pasta filata, or mozzarella cheese, captured in a video showcasing an Italian cheese maker, one of the many ways cheeses can be processed, be it with flavourings such as fruit, smoking or adding emulsifying salts for cheeses that can melt and spread.

To enhance the learning process, everybody was invited to taste a selection of cheeses including the more exotic Mahón from Menorca, a Bavarian Rauchkäse and the award winning Wigmore, made near Reading from unpasteurised ewe's milk; suitably accompanied by a richly plummy Tantehue Merlot selected by the university.

All in all, the message was clear: cheese is healthy and can be enjoyed - albeit not in copious quantities but in rather more sober 100-200g portions - for its excellent nutritional properties thanks to bioactive peptides, the protective effects of calcium, low lactose levels, and even for the possible anti-inflammatory qualities found in blue cheese.

The whole event was a resounding success for the branch and the lecture illustrated for the students the value food science brings to the table, and in this case, the cheese board in particular.

View images from the evening.

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