Cheese – new insights into an age-old food
The most detailed study to date of the microbes in cheese is published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Centre, led by Professor Paul Cotter. For this study, the team employed the most advanced DNA technologies to characterise in great depth the microbiology of 184 samples […]
National Dairy Council Looking For New Cheese Recipes For Competition
The National Dairy Council is inviting food enthusiasts and culinary students to enter an exciting new cheese recipe competition to celebrate European cheese. The competition forms part of an EU wide programme with the aim of promoting and creating awareness of the taste, versatility and convenience of cheese in everyday life. There are two categories […]
