Science of Artisan Cheese Conference
18 Aug 2026
The SCA invites you to join us for the Science of Artisan Cheese conference (18–19 August in North Cadbury, Somerset): two days of practical insight, fascinating research, and good company, designed specifically for the artisan cheesemaking community.
From addressing real-world production challenges to exploring the latest science shaping our industry, the programme brings together leading researchers and hands-on technical content, along with plenty of opportunity to taste, debate, and connect with fellow cheesemakers.
Tickets are limited and typically sell out. You can view the full programme and book your place here: https://www.tickettailor.com/events/scienceofartisancheeseconference/2033595
This year’s speakers include:
• Giles Yeo (University of Cambridge) – The role of cheese in a post-Ozempic world
• Benjamin Wolfe (Tufts University) – New approaches to understanding cheese microbiomes
• Sabrina Longley (University of Reading) – How cheese consumption shapes the gut microbiome
• Stefan Irmler (Agroscope) – Biogenic amine formation, including histamine, in cheese
• Igor Baroja (Leartiker Food Technology Centre) – Microbial drivers of biogenic amines
• Stephen Fitzgerald (Roslin Institute) – The STEC landscape: current insights and future directions
• Alison Low (Roslin Institute) – Controlling STEC in farm and food environments
• Ivan Larcher (The Cheese School of Castlemaine) – Practical sessions on blue cheese discolouration and healthy rind development
• Sara Hall (University of Bristol) – Environmental and welfare outcomes across UK dairy systems
• Bruno Martin (INRAe) – Tools for assessing and authenticating livestock product quality
We’ll also be sharing results from a collaborative Cheddar-making trial with eight UK producers, exploring how different cheddaring methods influence flavour, texture, and microbiology, complete with an interactive tasting.
And, of course, it’s not all lectures: the conference kicks off with a relaxed welcome dinner at Westcombe Dairy on Monday evening, with New Haven-style pizza, drinks, and plenty of time to catch up with friends and meet new faces from across the industry.
If you’ve been before, you’ll know how special this gathering is. And if you haven’t, this is the year to join us!
Full details and booking: