Science of Artisan Cheese Conference

Every two years, over one hundred cheese makers, scientists, and members of the cheese industry gather at North Cadbury Court in Somerset for presentation and discussion of current research on topics related to artisan cheese. Since their inception, the conferences have provided a clearing house for practical and technical information geared specifically toward this highly specialist audience. Just as importantly, they provide a chance to meet others within the industry and spend two days making connections and exploring new ideas.

Science of Artisan Cheese Conference 2026 - 18-19 August 2026

We have an fantastic lineup of speakers preparing to join us this August, including:

Giles Yeo, Professor of Molecular Neuroendocrinology at Cambridge University:
Invited Lecture: “The Role of Cheese in a Post-Ozempic World”

Benjamin Wolfe – Tufts University:
Updates from the Wolfe Lab on food microbiome research, exploring how experimental evolution, metagenomics, and microbial community reconstruction are advancing our understanding of cheese and other fermented foods.

Sabrina Longley – Nettlebed Creamery / University of Reading Food and Microbial Sciences Unit:
Research using a validated human gut model to examine how cheese consumption influences gut microbial communities, with particular attention to changes in beneficial bacteria such as Bifidobacteria and Lactococcus.

Igor Baroja – Leartiker Food Technology Centre:
An investigation of biogenic amine formation in cheese, linking microbial community composition, including the presence of Lactobacillus parabuchneri, to food safety risks and structural defects.

Stefan Irmler – Agroscope:
New research on the formation of biogenic amines including histamine in cheese, combining pilot-plant experiments and a real-world case study on the role of Latilactobacillus curvatus in Raclette and other cheese varieties.

Alison Low – Roslin Institute:
New approaches to controlling STEC in farm, animal, and food environments, including the use of phage, vaccination strategies, and other emerging tools to manage pathogen risk.

Ivan Larcher – The Cheese School of Castlemaine:
Practical workshops for cheesemakers addressing technical challenges such as preventing discolouration in blue cheeses and encouraging healthy rind development in bloomy-rinded styles.

Sara Hall – The University of Bristol:
Results from multidisciplinary PhD research measuring environmental, animal welfare, and socio-economic indicators across UK dairy systems to better understand pathways toward sustainable production.

Bruno Martin – INRAe:
Findings from the INTAQT project, which is developing science-based tools to assess and authenticate the quality of livestock products across different European production systems.

Cheddar Workshop – Westcombe Dairy collaborative trial:
A presentation of results from an experimental Cheddar-making workshop with eight UK producers exploring how different cheddaring methods influence the sensory character of the finished cheese, including an interactive audience tasting.

Further details and booking  here.