£7 – £16

The science of cheese

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The Royal Institution of Great Britain

21 Albemarle Street

London

W1S 4BS

United Kingdom

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Refunds up to 1 day before event

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In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Join Bronwen and Francis Percival as they explore the significance of the healthy microbial communities that contribute to the flavour and safety of cheese and how new science and historical methods can create the best cheese possible.

Discounted tickets are available to Members of the Ri. Find out more about how to join our community.

The doors will open at approximately 6.30pm, with a prompt start at 7.00pm.

By booking to attend events at the Royal Institution, you confirm that you have read and agree to the Ri's event terms and conditions.

Event image by Bronwen Percival.

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Date and Time

Location

The Royal Institution of Great Britain

21 Albemarle Street

London

W1S 4BS

United Kingdom

View Map

Refund Policy

Refunds up to 1 day before event

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