The 5th IDF Symposium on Cheese Ripening
The programme covered the latest scientific findings about important microbial and enzymatic activities during cheese ripening, control of flavour formation and chemical analysis, sensory studies, texture, structure and functionality of cheese and the influence of technology on cheese ripening as well as packaging and safety.
In ten oral and three poster sessions, 10 keynote lectures, 37 short lectures and 200 posters were presented.
ALP science 2008, No. 525 (PDF / 1.4 MB)Final Programme (PDF / 2.9 MB)Book of Abstracts (PDF / 2 MB)Photo Book FROMARTE (PDF / 4.3 MB)
Johann Videos |
Ueli Bütikofer On behalf of the Programme Committee |
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Hans-Peter Bachmann On behalf of the Local Organizing Committee |
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Johann On behalf of the Swiss Cheese World |
I'm Johann, the quirky Swiss guy who will always be there for you with extra information on the 5th IDF Symposium on Cheese Ripening in Bern, Switzerland. Whenever you see me, click on me to learn more about me or about the topic you've navigated to.
Come back from time to time or register for my newsletter Cheese Inside...
Say Cheese, Johann
Do you want to know more about me?
Come back from time to time or register for my newsletter Cheese Inside...
Say Cheese, Johann
Do you want to know more about me?
I'm Johann, the quirky Swiss guy who will always be there for you with extra information on the 5th IDF Symposium on Cheese Ripening in Bern, Switzerland. Whenever you see me, click on me to learn more about me or about the topic you've navigated to.
Come back from time to time or register for my newsletter Cheese Inside...
Say Cheese, Johann
Do you want to know more about me?
Come back from time to time or register for my newsletter Cheese Inside...
Say Cheese, Johann
Do you want to know more about me?
On 23 April 1976 my mother Esther gave birth to me, her first son. Naturally my father Ueli - a universally popular cheesemaker in a village in the Bernese Oberland - had proudly warned his customers well in advance that the shop would stay closed on the great day.
No sooner had I started toddling than my father's dairy became my favourite playground - my patch! My father took me up to the mountain pasture for the first time when I was 4 - I still remember it very clearly. So this was where we got the lovely milk I looked forward to so much every morning soon after getting up. I was immediately smitten with the cows - and knew there and then that I was embarking on a lifelong involvement with everything to do with cows and their milk.
Right after leaving school (an occasion for much celebration) I asked if I could spend a season up on the pasture to learn cheese-making from scratch, and mother and father raised no objection. Of course I had already learned a lot from my father, but had more in mind than simply using the same old recipes over and over again. I wanted to work on my own creations.
At 22 I was already THE cheesemaker in the Bernese Oberland, no question about it. The fame of my creations had penetrated the remotest valleys, and cheese enthusiasts came from far and wide to taste and buy. Before long I felt the urge to look beyond the valleys and Alps, so I travelled around the world to swap my own ideas and knowledge with experts from other cultures. Welcome, all you cheese lovers - you'll soon get to know me too.
And finally something very personal. Just between us. After all, we do know each other by now. I am head over heels in love with Eliana <3. Ueli and Hans-Peter both promised me that they will get her a job with the Symposium. So you will get to learn to know her quite soon...
No sooner had I started toddling than my father's dairy became my favourite playground - my patch! My father took me up to the mountain pasture for the first time when I was 4 - I still remember it very clearly. So this was where we got the lovely milk I looked forward to so much every morning soon after getting up. I was immediately smitten with the cows - and knew there and then that I was embarking on a lifelong involvement with everything to do with cows and their milk.
Right after leaving school (an occasion for much celebration) I asked if I could spend a season up on the pasture to learn cheese-making from scratch, and mother and father raised no objection. Of course I had already learned a lot from my father, but had more in mind than simply using the same old recipes over and over again. I wanted to work on my own creations.
At 22 I was already THE cheesemaker in the Bernese Oberland, no question about it. The fame of my creations had penetrated the remotest valleys, and cheese enthusiasts came from far and wide to taste and buy. Before long I felt the urge to look beyond the valleys and Alps, so I travelled around the world to swap my own ideas and knowledge with experts from other cultures. Welcome, all you cheese lovers - you'll soon get to know me too.
And finally something very personal. Just between us. After all, we do know each other by now. I am head over heels in love with Eliana <3. Ueli and Hans-Peter both promised me that they will get her a job with the Symposium. So you will get to learn to know her quite soon...