The philosophy of English cheese-making will be revealed at the III International Cheese Forum

Paul Thomas, an expert on cheese-making of the world level, will speak on "The Philosophy of English cheese making" in the framework of the III International Cheese Forum, to be held on May 23 in the city of Batumi. In his speech, Mr. Thomas will answer the following questions: What should newcomers take into account? What are the limits and rules in the process of cheese making? How do the authorities in different countries organize the control of companies?

Speaking of cheese he specializes on, the expert notes: "Working on the farm, I've dealt with hard cheeses for almost 6 years. There we made cheese from pasteurized milk. Then I organized my own business, was engaged in the production of raw milk and soft cheese, but I also provided training on many technologies of cheese making on the basis of educational institutions and in the process of working with clients.

If you understand the basic principle of cheese making, i.e. what is happening on a molecular level, you can apply this knowledge to any type of cheese. If you know how the cheese behave you can influence it in one direction or another".

Register for the event (click to Participate)

See the detailed program

Contacts:

Elena Fedyunina
+7 906 733 75 56
ef@dairynews.ru

Irina Solomina
+7 968 926 18 39
is@dairynews.ru


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