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The Science & Engineering of Cheese Making
December 12, 2018 @ 6:00 pm - 8:00 pm
This is the third talk in the series of Great Talks at Medway organised by the University of Greenwich (Medway Campus), Faculty of Engineering and Science.
Robin Betts from Winterdale Cheese Makers will be talking about ‘Science and Engineering of Cheese Making’. Whether you are a ‘cheese-o-phile’ or can’t stand the stuff or are lactose-intolerant, cheese-making is a surprisingly complex and scientific process and Robin will take you through the various steps.
Robin’s grandfather first started farming at Church Farm, Offham which historically was held by the brother of King Harold in 1066! During 1946 his grandad then expanded and set up their dairy farm for Robin’s father, a short distance from Offham, on top of the North Downs of Kent, overlooking the historic village of Wrotham. Cheesemaking was an idea Carla, Robin’s wife, and Robin had back in 2000 and it has been a long journey to get to where they are today. Building the cheese diary and raising their family has been an adventure with highs and lows along the way.
Winterdale Cheese supplies to Fortnum & Mason, The Goring Hotel, Royal Ascot, Wimbledon, Six Nations Rugby, OXO Tower, Gordon Ramsay Restaurant and many more.
During the talk there will be an opportunity to sample various wines and cheeses. There will also be a selection of Winterdale Cheese on sale to purchase.
The talk takes place in the Wardroom, Pembroke Building at the University of Greenwich (Medway Campus) and starts at 6pm followed by light refreshments.
As these series of talks are FREE to attend they are hugely popular and admission will be by registration only. Places will be allocated on a first-come, first-served basis. To register for this talk call 01634 883495 or email: ">.
There will be free parking on campus after 5 pm arrival.