Podcasts about bronwen percival

Whether it's the crowning glory on the top of a pizza Margherita, layered between two pieces of bread in a sandwich laced with pickle, or simply enjoyed by itself at the end of a meal, many of us adore cheese. But how exactly is it made, what gives it its distinct flavour and how can we make so many different varieties? In this episode, we speak to Bronwen Percival, a cheese buyer for Neal's Yard Dairy in London, co-founder of the website MicrobialFoods.org and author of the book Reinventing the Wheel. She tells us about the process that leads to milk becoming cheese, why we shouldn't be afraid of mould and why some cheeses melt so beautifully to give what pizza fans call ‘the pull'. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

In our latest podcast, host and Master Sommelier Christopher Tanghe broaches the complexities of pairing wine with cheese as it's often an oversimplified assumption that the two are peas in a pod. Bronwen selected four cheeses and tasked Chris and Francis to each choose an pairing that they thought would elevate the eating experience. Tune in to find out who was victorious! Bronwen Percival is the Technical Director for Neal's Yard Dairy in the UK and co-authored Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese with her husband Francis. She oversees the quality, consistency, and integrity of all the cheeses sold by the famed UK dairy which was founded in 1979 and works with more than 40 cheesemakers from Britain and Ireland. Francis Percival is the Food Editor for The World of Fine Wine magazine and co-author of Reinventing the Wheel - Milk, Microbes, and the Fight for Real Cheese. In addition to his writing, Francis is a judge in the magazine's "World's Best Wine Awards" and also teaches about cheese at the University of Gastronomic Sciences in Pollenzo, Italy. If you enjoy this episode, please leave us a review to support the show. Cheers!

Bronwen Percival is the cheese buyer for Neal's Yard Dairy in London. In addition to working with cheesemakers and the company's maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community. In 2012, she instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months in the Dutton Lab at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. Along with Dr. Benjamin Wolfe, she co-founded the website MicrobialFoods.org, a scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods. She is the co-author, with her husband Francis, of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (UC Press, 2017). On this episode, Bronwen joins host Mitchell Davis and discusses cheese as a cultural artifact; coming to grips with the environment, sustainability and changing diets; and the importance of asking awkward questions.  Follow Bronwen on Instagram: @bronwenpercival. For more of Bronwen's work and cheese, visit:  https://scienceofartisancheese.com/, https://microbialfoods.org/,  https://www.londongastronomyseminars.com/, and https://www.nealsyarddairy.co.uk/

In partnership with Peter's Yard petersyard.com - Tiny organisms known as microbes - which are too small to be seen without a microscope - play a key part in cheesemaking. We delve into the fascinating world of microbes with Bronwen Percival, co-author of Reinventing the Wheel, and cheese affineur Josh Windsor of Murray's Cheese, New York City. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter's Yard petersyard.com - Remarkably, liquid milk is the starting point for all cheese. I talk about milk for cheesemaking with two remarkable figures in the British food scene: Bronwen Percival, cheese buyer for Neal's Yard Dairy and co-author of Reinventing the Wheel, and Patrick Holden of Holden Farm Dairy, maker of a raw milk cheese called Hafod, and founding director of the Sustainable Food Trust. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, explores the power and the glory of raw milk in the making of cheese with Bronwen Percival, cheese buyer for Neal's Yard Dairy and raw milk cheesemakers Joe Schneider of Stichelton Dairy and Martin Gott, maker of St James. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Polly Russell is a food historian and curates the Food Season at the British Library, an annual series of events. In her role as curator of Contemporary Politics and Public Life at the British Library, she curates a variety of events, but all of her work looks at the world through the lens of food. She has a PhD in Food! (Her doctorate looked at food and the politics of identity in post-war Britain.) She writes a fantastic column for the Financial Times called “The History Cook,” and has presented for the BBC's "Back In Time..." television series.I absolutely loved talking with Polly, and I'm thrilled to be sharing the audio from one of the Food Season events that she curated: Women In Cheese, hosted by Bronwen Percival (of Neal's Yard Dairy), who interviewed Mrs. Ruth Kirkham and Carrie Rimes -- both incredible cheesemakers. So after my chat with Polly, stick around to listen to panel discussion.By keeping curiosity at the forefront and by resisting boundaries in her work, Polly Russell curates events that are fascinating and entertaining, both. Make sure to see what's on at next year's Food Season at the British Library!Thanks to Polly and Susannah Stevenson at the British Library, the audio engineering team there, and thanks to Bronwen Percival, Mrs Ruth Kirkham, and Carrie Rimes.--Polly Russell--Instagram // @the_history_cookTwitter // @pollyrussel1British Library's Food Season // www.bl.uk/events/food-seasonThe British Library podcast: Anything but Silent --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 Theme song music by Funky Brian, @bqfunk on Instagram See acast.com/privacy for privacy and opt-out information.

Diane Stemple is on location in London this week, for Neals Yard Dairy's 40th birthday party! Tune in for interviews with Jason Hinds, David Lockwood, Sara Stewart and Bronwen Percival. Cutting the Curd is powered by Simplecast.

There can be no doubt that Bronwen Percival has found her calling, and her passion for cheese is downright infectious. The reach of cheese is massive: historical, scientific, cultural, economical, agricultural. We talk about all these aspects of cheese, and more. Bronwen is the co-author of the book "Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese." She gives us her top tips for getting your hands on real cheese and how to nudge the industry in the right direction. I also talk with eco-chef Tom Hunt at the top of the episode, who presented at The Food Sustainability Media Award (presented by Thomson Reuters Foundation and Barilla Center for Food and Nutrition). He tells us about the three food paradoxes for which he created a menu around. I found these paradoxes, and the statistics around them, so fascinating I just had to share it with you all. Here's a link to the article I wrote about my experience as a cheesemonger at Neal's Yard Dairy - "9 Useful Things I Learned as a London Cheesemonger" - https://food52.com/blog/22298-tips-from-a-cheesemonger

Write into Jules and Sarah! The Port Salut Crew HQ, PO Box 66747, London, NW5 9GH – we love your letters! Packed full of treats and delights, this week’s episode kicks off with an EXCELLENT announcement! Jules and Sarah’s Saturday Night LIVE Special is happening and you can buy your tickets NOW. Grab your BFF and your dancing boots and we will see you there!This week we have a terrific guest for you, introducing cheese goddess and Queen of the Rind, Bronwen Percival! Bronwen is a buyer at Neal’s Yard Dairy and has her own cheese book, Reinventing The Wheel. What she doesn’t know about Stilton you could write on the back of a mini cracker. From freezing and vegan to getting a good fresh edge and the ultimate cheeseboard, there is nothing left undiscussed in this fromage chat.Neal’s Yard Dairyhttps://www.nealsyarddairy.co.uk/Reinventing the Wheel by Bronwen and Francis Percivalhttp://realcheese.net/Brands and Services MentionedNeal’s Yard DairyLongley FarmSocial HandlesInstagram@julesandsarahpodcast@julesvonhep@thissarahpowell@bronwenpercival@neals_yard_dairySpotifyhttp://bit.ly/JulesandSarah See acast.com/privacy for privacy and opt-out information.

Write into Jules and Sarah! The Port Salut Crew HQ, PO Box 66747, London, NW5 9GH – we love your letters! In what could be the ultimate Jules and Sarah Nibble, the pair discuss their ideal cheeseboard. This is all ahead of Friday’s magnificent guest, Bronwen Percival, who is a buyer for Neal’s Yard Dairy. Get your chutney ready!Brands and Services MentionedNeal's Yard DairySocial HandlesInstagram@julesandsarahpodcast@julesvonhep@thissarahpowellSpotifyhttp://bit.ly/JulesandSarah See acast.com/privacy for privacy and opt-out information.

"Raw" cheeses are demonized... but could they be less harmful for you than raw fruits and vegetables? How are home brewers leading the backyard biologist movement? And those who work in artisanal food industries are asking themselves: Is the conversa...

Bronwen and Francis Percival speak with host Diane Stemple about their book, Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese. Cutting the Curd is powered by Simplecast

Dan Saladino finds out what the future holds for cheese, including the role of raw milk. It's a story of microbes, mystery, discord and symphony. Dan is joined by Bronwen Percival, cheese buyer for Neal's Yard Dairy and contributor to the new Oxford Companion to Cheese. Also featuring John Gynther from Arla Unika, cheesemakers Jonny and Dulcie Crickmore, food writer Patrick McGuigan, researcher Dr Mélanie Roffet-Salque from the University of Bristol, and epidemiologist Professor Tim Spector. Presenter: Dan Saladino Producer: Rich Ward.