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.
About the series
This webinar series supports Irish farmhouse cheesemakers with practical, science led insights relevant to day to day cheesemaking operations. Sessions focused on improving product quality, understanding milk variability, strengthening food safety controls, and linking farm level decisions with cheese performance. Each session was delivered by a Teagasc expert and addressed key challenges in farmhouse cheese production in Ireland.
Webinar schedule
1. Understanding Cheese Microbiology: Starter Cultures and Secondary Microbiota
Date: Thursday, 7 May
Delivered by: Tom Beresford
This session explored the key groups of microorganisms associated with different cheese types, including starter cultures and secondary microbiota. It examined their role during cheese manufacture and ripening, with a focus on their contribution to cheese quality. The session also outlined the factors that influence microbial growth in cheese, and how these factors can be used to influence microbial activity.
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2. Listeria Management and Hygiene Control
Date: Thursday, 14 May
Delivered by: Triona O’Brien
This session addressed Listeria monocytogenes in dairy facilities, including resident strains, entry points, and farm to production risks. It explored 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 concluded with evidence based control measures to support improved hygiene and risk management.
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3. The Impact of Primary Production and Management Practices on the Quality of Milk and Cheese
Date: Thursday, 21 May
Delivered by: Prabin Lamichhane
This session explored how farm level decisions such as cow diet, breed, genetics and milking practices influence milk composition and quality. It highlighted how these factors impact cheesemaking efficiency, composition and ripening, emphasising the importance of primary production in cheese quality.
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4. Milk Seasonality and Troubleshooting for Farmhouse Cheese Processes and Products
Date: Thursday, 28 May
Delivered by: Diarmuid Sheehan
This session examines the seasonal variability of Irish milk and its impact on cheese consistency and quality. It considered changes in protein, fat and mineral composition, and how these affect curd formation, cheese composition and ripening. The session aimed to support cheesemakers in managing variability and producing consistent, high quality products.
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