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SUMMARY; CHARSET=UTF-8 :"Tasting like a cheese. Lactic ferments, cheese specificity and the making of the dairy industry", Dr Elise Tancoigne (University of Geneva)
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URL:http://www.exeter.ac.uk/events/details/?event=8461
DTSTART;VALUE=DATE:20181008T153000
DTEND;VALUE=DATE:20181008T170000
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ATTACH: http://www.exeter.ac.uk/events/details/?event=8461
DTSTAMP:20180904T133119
LOCATION:Byrne House
DESCRIPTION; CHARSET=UTF-8 :Egenis seminar series. 
There are just a few dairy breeds, yet there are hundreds of different cheeses. Then what makes the specificity of a cheese? In addition to dairy breeds, pasture, environmental conditions, cheesemakers’ practices, and lactic ferments have been among the most frequently cited sources of cheese specificity. Here I will explore how lactic ferments came to be considered as an essential determinant of cheese specificity and terroir in France, and its relationship with the making of the dairy industry.http://www.exeter.ac.uk/events/details/?event=8461
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