Culture and curds: The science of cheese

In an evening for cheese lovers and science enthusiasts alike, join expert Bronwen Percival for a comprehensive journey through the science of cheese-making. Discover how milk transforms into a multitude of mouth-watering cheeses while also discovering the pivotal role bacteria, enzymes, and aging play in creating distinct flavours and textures. Delve into the rich history and cultural importance of cheese-making, and taste some of the world's most exceptional cheeses.

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Bronwen Percival


The Royal Institution 21 Albermarle St London W1S 4BS

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