The Milk Workshops are seminars and debates open to the public, where experts and industry professionals will be discussing the most topical issues around dairy production.
This year the focus will be on milk quality, the work of herders and pasture management and “false cheeses,” produced using industrial alternatives like frozen curd, casein and powdered milk.
We’ll look at the example of a network of small-scale European dairies that have joined together to better resolve some critical production issues and understand how consumer tastes have changed. Consumers today often risk forgetting just how complex cheese can be. These fascinating workshops will shed light on some of its most interesting aspects.