Science of Artisan Cheese Conference 2022
August 2022
Myconeos visited the conference to talk about the role that adjunct and ripening cultures play in cheese flavour. It’s was an opportunity to discuss with UK cheese producers and help them to understand the science behind them and the different approaches that cheesemakers can take to enriching or differentiating the flavours of their cheese (and how our products work in milk).
There was a tasting element to the presentations; and we ran two workshops with 25 people apiece.
