This website uses cookies
We use cookies to ensure that we give you the best experience on our website. By continuing browsing we assume you accept the use of cookies. Find Out More


We're Crackers About Cheese!

Posted: 09 March 2018

This guest blog post is from Paul Thomas, one of the creators of popular foodie event Cheeseology.

It is always a pleasure to return to Edinburgh, one of my favourite cities in the world to present Cheeseology, which is coming back to the Science Festival for a third year in April.

Patrick McGuigan and I have been working on this year’s show. The format will be familiar to anyone who has enjoyed the show in previous years – the science that underpins the flavour and texture of everyone’s favourite dairy product, followed by a tasting of some of the finest cheeses known to humanity – but, as always, we are looking for new and interesting ways to show the audience just how fascinating cheese really is.

Perhaps it shouldn’t come as much of a surprise, cheesemaking and civilisation have developed together since the origins of farming around ten thousand years ago. It lies at the heart of our success as a species but despite the significance of this food, it has often been misunderstood or misrepresented. It can be hard to separate fact from opinion when reading the vast number of words that have been written on cheese, but perhaps science can help us to make sense of it all.

This year, to make sense we have been collecting cheese related questions that can be answered by the growing body of scientific knowledge which covers the diverse fields of nutrition, food safety, dairy technology, chemistry and microbiology. If you want to know if cheese really is “addictive”, if you want to find out why cheese doesn’t necessarily contain lactose or learn why some cheeses might be safer to eat than others during pregnancy, then we hope to answer these questions and many more. 

We’ve also been planning this year’s selection of delicious cheeses from Scotland, the rest of the UK and around Europe, that we hope will bring the subject to life for our audience of cheese-loving scientists and science-loving cheese aficionados.

The response to the show has been amazing in the past years, with tickets selling out in a short time. Get in early to avoid disappointment. Tickets available here.