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Science and Engineering of Cheese Making

12 December 2018 18:00-21:00, Chatham Maritime, United Kingdom


Introduction
Robin Betts from Winterdale Cheese Makers will be talking about ‘Science and Engineering of Cheese Making’. Whether you are a ‘cheese-o-phile’, can’t stand the stuff or are lactose-intolerant, cheese-making is a surprisingly complex and scientific process and Robin will take us 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. Cheese making was an idea Carla (Robin’s wife) and Robin had back in 2000 and it has been a long journey to where they are today. Building the cheese dairy and raising their family have been an adventure set hard with the inevitable challenges and 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 Restaurants and many more.
http://www.winterdale.co.uk/about-winterdale-shaw/
 
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 on the day.
 

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Venue
Pembroke Building

The Wardroom, Pembroke Building, University of Greenwich, Medway Campus, Central Avenue, Chatham Maritime, ME4 4TB, United Kingdom

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