Cheese output has doubled in 20 years

Irish cheese output has more than doubled since 1995, Teagasc director Gerry Boyle told almost 200 scientists in Cork yesterday.

The cheese scientists from 27 countries were gathered in the Clarion Hotel, Cork, for yesterday’s 9th International Cheese Symposium.

Prof Boyle said: “Cheese production in Ireland has grown from 80,000 tonnes in 1995 to 185,000 tonnes per annum in recent years and there is a potential for further growth up to 2020.

“Crucially, it is an export-led industry with around 93% of production exported annually. Teagasc researchers are working closely with Irish dairy companies to develop new and exciting cheese products.”

Hosted by Teagasc Food Research Centre, Moorepark in collaboration with University College Cork and INRA (L ‘Institut National De La Recherche Agronomique) France, the cheese symposium provides an opportunity for the most recent developments in cheese research to be unveiled and discussed.

It is a platform for cheese scientists from research providers, as well as from industry, to consider new concepts and latest developments, to share experiences and knowledge, and to promote new applications of cheese research.

The symposium features 35 speakers from 17 different countries.


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