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Find your nearest cheesemaker.

Disclaimer: The map was created by Matthew O’Callaghan with the utmost attention to detail but we cannot guarantee that changes etc are/will be included.

Have you recently started farmhouse cheesemaking? Are you a passionate dairy start-up? Would you like to win a 3-day professional cheesemaking course at the School of Artisan Food near Nottingham?  Well then this is for you!

This competition, run by FACE Network, aims to highlight the current reality and diversity of the traditional dairy sector of Europe, through the eyes of people who are recent entrants to the sector.  It is open to any cheese and dairy producer/worker in the first 5 years of activity aged 18 years or older.

Full details are available on http://www.face-network.eu/news/details/5968

The competition began on May 15th and will end on September 15th, 2016.

Videos must be submitted by September 15th at the latest and only one video may be accepted per person.  Best of luck to all!!

University College Cork (UCC), in association with Teagasc, has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation.  This level 9 qualification is part-time and is tailored to dairy industry needs and delivered online and by block-release to suit the seasonal nature of the dairy industry. The programme runs from September – December and January-March.

Further details on www.ucc.ie/en/ckp16/ 

The TASTE Council of Ireland is a voluntary representative group of the smaller food business sector made up largely of local, artisan and speciality food producers. Its remit is solely focused on Irish Artisan and Speciality Food Producers.

The sixth annual TASTE Council Food Summer School will take place on Monday the 22nd of August (09.30-18.00) at BrookLodge in Co. Wicklow. We are now accepting registrations for this event via this link.

Organised in association with Bord Bia, the Food Summer School 2016 will explore the Speciality & Artisan food sector’s role in the protection and development of rural Irish communities. We will look at how this sector, in partnership with the tourism sector and our farming community, can play a vital role in sustainable and flourishing rural economies and communities.

The day will begin with a look at the Achill Island Food and Tourism community. With the help of key members of this community, we will explore the successes and challenges to creating a sustainable food community. We will then bring together key stakeholders in the Irish food, agriculture and tourism sectors along with experts in rural development. Together these will examine the current status within Irish rural communities and the interplay between food production, tourism and the sustainable development of these communities. Pathways to best create a more vibrant and mutually beneficial environment for rural development and growth will be articulated as a result of this session.

After lunch we will facilitate round table discussions between all delegates in order to prioritise actions together and key areas to focus our influence.

It is hoped that the day will point to a new direction where food production, including the farming and fishing communities, can be at the centre of rural development policy.

The Summer School also provides an excellent forum for small food businesses to network with fellow producers and stakeholders in the sector. The Brook Lodge will present both lunch and dinner reflecting the ethos and quality of the best of Irish artisan and farmhouse food in an atmosphere of conviviality. (Note: The Harvest Dinner is optional, with drinks from 18.30 and dinner served from 19.30)

We look forward to welcoming you to what is sure to be an informative and productive day.

Yours sincerely,

Kevin Sheridan
Chair, TASTE Council,
(Sheridans Cheesemongers, An Cais, SlowFood Ireland)

Evan Doyle
Vice-Chair, TASTE Council,
(The BrookLodge Hotel, SlowFood Ireland, Eurotoques, The Organic Trust)
The TASTE Council of Ireland

The International Cheese Awards take place in Nantwich on 26th and 27th July 2016.

The on-line entry forms are now live and to enter just follow these simple instructions and complete your entries by the closing date of 14th May.

Before entering please read the help page which explains how to enter. Then when you are ready, please visit www.formsinternationalcheeseawards.co.uk to enter.

‘The Future is Food’ was developed by the Taste Council in collaboration with Bord Bia, designed by educators and is recognised by the NCCA (National Council for Curriculum & Assessment).

It was initially designed as a Mini Company Unit for Transition Year, however, many teachers also feel that it works for other year groups as it develops skills such as team work, communication, decision making and leadership (the potential to evolve outside of this target will be examined for the academic year 2016- 17).

A core element of the programme is that schools will be matched with a local food producer or food professional, who will act as a mentor for the students, and this is why we are seeking regional mentors.

A school visit will be arranged where you will share your experiences and give advice to students on their food project. A visit to your premises may also be organised as part of the programme if this suits both the school and your business.

Read more and register your interest on http://www.tastecouncilofireland.com/the-future-is-food–transition-year-unit.html