An upcoming technical seminar in Billund will focus on the technology, ingredients and production behind six Danish speciality cheeses – a category experiencing significant growth.

Where speciality cheese in Denmark was once primarily associated with imported Southern European classics or niche products outside the traditional Danbo and Havarti categories, the dairy industry now finds itself in a very different landscape. Danish speciality cheese production has grown considerably, both in terms of variety and volume.

Although traditional speciality cheeses account for a relatively small share of dairies’ overall production, the category represents substantial volumes when products such as mozzarella and white cheeses are included. This places increasing demands on process technology, food safety and product development at dairies.

To explore the expertise and technology underpinning this development, The Danish Society of Dairy Technology is bringing together industry professionals for a technical seminar in Billund on 24 September.

President: Maintaining a broad base of expertise is essential
The Danish Society of Dairy Technology sees the seminar as an ideal opportunity to strengthen knowledge sharing across the industry in a category that combines strong cheesemaking traditions with modern processing technology.

“Speciality cheese production in Denmark has changed enormously over the past few decades. We have moved from primarily looking abroad for inspiration to achieving an exceptionally high level of expertise and a remarkable diversity of Danish speciality cheeses. However, maintaining and further developing this position requires in-depth technological knowledge as well as a thorough understanding of ingredients and the regulatory framework. That is why it is essential to bring together professionals from across the dairy industry for in-depth technical exchange,” says Henrik Kæmpe, President of The Danish Society of Dairy Technology.

From legislation and culture technology to real-world dairy cases
The programme for the seminar has been designed to take participants through the entire value chain:

• Regulatory framework and food safety: A presentation by the Danish Dairy Board on EU regulations, hygiene, raw milk and the management of Listeria monocytogenes.
• Ingredients and biotechnology: Presentations by dsm-firmenich and Novonesis on the latest ripening cultures, enzymes and multi-strain cultures for controlling maturation, flavour and texture.
• Product development and dairy cases: Experiences, production philosophies and presentations of six Danish speciality cheese ranges from Arla Foods, Thise Mejeri, Bornholms Andelsmejeri, Mammen Mejerierne, Naturmælk and Løgismose.

Read more and register for the seminar HERE. Please note that the seminar will be held in Danish.

By Maja Løvstrup
Photo: The Danish Society of Dairy Technology