The Cheese Science Webinar Series
A four part technical webinar series for Irish farmhouse cheesemakers
Bringing together Teagasc expertise on cheese microbiology, Listeria management,
primary production, milk seasonality and troubleshooting.
Four part technical series
Thursdays at 12 pm
For Irish farmhouse cheesemakers
About the series
This webinar series supports Irish farmhouse cheesemakers with practical, science led
insights relevant to day to day cheesemaking operations.
Sessions focus on improving product quality, understanding milk variability,
strengthening food safety controls, and linking farm level decisions with cheese performance.
Each session is delivered by a Teagasc expert and addresses key challenges in farmhouse
cheese production in Ireland.
Webinar schedule
1. Understanding Cheese Microbiology: Starter Cultures and Secondary Microbiota
Date: Thursday 7 May
Time: 12 pm
Delivered by: Tom Beresford
Summary to be confirmed.
2. Listeria Management and Hygiene Control
Date: Thursday 14 May
Time: 12 pm
Delivered by: Triona O’Brien
This session addresses Listeria monocytogenes in dairy facilities, including
resident strains, entry points, and farm to production risks.
It explores risk profiling through product factors such as pH and water activity,
process controls, and worker practices, alongside Listeria Environmental Monitoring (LEM)
and precision monitoring approaches.
The session concludes with evidence based control measures to support improved hygiene
and risk management.
3. The Impact of Primary Production and Management Practices on the Quality of Milk and Cheese
Date: Thursday 21 May
Time: 12 pm
Delivered by: Prabin Lamichhane
This session explores how farm level decisions such as cow diet, breed, genetics and
milking practices influence milk composition and quality.
It highlights how these factors impact cheesemaking efficiency, composition and ripening,
emphasising the importance of primary production in cheese quality.
4. Milk Seasonality and Troubleshooting for Farmhouse Cheese Processes and Products
Date: Thursday 28 May
Time: 12 pm
Delivered by: Diarmuid Sheehan
This session examines the seasonal variability of Irish milk and its impact on cheese
consistency and quality.
It considers changes in protein, fat and mineral composition, and how these affect curd
formation, cheese composition and ripening.
The session aims to support cheesemakers in managing variability and producing consistent,
high quality products.
Register for the series
Join the Cheese Science Webinar Series to gain practical technical insights for Irish
farmhouse cheesemaking.