Bronwen Percival

Buyer for Neal's Yard Dairy. Co-founder of Author of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese.

[Bronwen Percival @BronwenPercival]

The 2020 Science of Artisan Cheese Conference is going online on 18 August, with presentations on cow-calf dairying, monitoring soil health, and much more! See the programme and register for free at https://t.co/E66QgsBPBm

[Bronwen Percival @BronwenPercival]

The genus Lactobacillus has been broken up into 25 new, smaller genera--news that may come as a surprise to fermented food producers. Read my interview with one of the project's lead scientists to find out more: https://t.co/ki92C88bzd

[Eric Spiegelman @ericspiegelman]

My wife and I play this fun game during quarantine, it's called "Why Are You Doing It That Way?" and there are no winners

[alan rusbridger @arusbridger]

If true, this is shocking. It wasn’t a ‘missed email’ that led to UK missing out on vital supplies. UK had 8 EU meetings to discuss Covid-19 and still didn’t take part https://t.co/2aw0HZEaXC

[Artisan Food Law ® @ArtisanFoodLaw]

The question is whether it will amount to more than just another food logo to confuse consumers ...

The UK to launch a protected food name scheme in nine months

https://t.co/NHQQi2eMGv

[Tim Spector MD (Prof) @timspector]

Covid Symptom tracker now #1 medical app download. Great work everyone ! Now have over 200,000 citizen scientists reporting symptoms for our #covidradar please RT and spread link to get 1 million 🙏 https://t.co/qNXXLYnbaI or https://t.co/X8I3tFvJpg ⁦@KingsCollegeLon⁩

[FT Weekend @ftweekend]

The modern pressure cooker is a kitchen essential, says @fuchsiadunlop: ‘sturdy as an ox, sleek as a racing car and admirably simple’ https://t.co/a6lyEn16lg

[Bronwen Percival @BronwenPercival]

@jbonne Histamine is a very small molecule (breakdown product of an amino acid) so likely much smaller than many of the anthocyanins and tannins...will be interested to taste the filtrate!

[Bronwen Percival @BronwenPercival]

@st_jamescheese @food_strategy @HenryDimbleby I agree; the best farmhouse cheeses are a case study for how agriculture can be economically *and* environmentally sustainable—they allow us as consumers to taste the value of raw materials produced with care. Let’s draw from this model to inform the future of our food system.

[Bronwen Percival @BronwenPercival]

@smallfoodbakery @RealBread Write directly to the author (email link at top) and ask them to send you a copy for personal use. Usually works and a great way to make new contacts too.

[Bronwen Percival @BronwenPercival]

@st_jamescheese Sounds like some big issues there; storing raw and pasteurised cheeses together is not one of them. See Specialist Cheesemakers Association Assured Code of Practice Codicil 1.

[Katie Quinn @qkatie]

The @britishlibrary #FoodSeason panel discussion about WOMEN IN CHEESE in now up on the #KeepItQuirkyPodcast! Featuring @PollyRussell1 @BronwenPercival of @NealsYardDairy and 2 cheesemakers. Listen here: https://t.co/VvJxpL7llx

[Bronwen Percival @BronwenPercival]

@driverfarms1 Looks like a perfect candidate for reverse sear method: simple and foolproof. https://t.co/O3jAp9wfnU

[Bronwen Percival @BronwenPercival]

@KitchenBee @MarinaOLoughlin Yes

[Bee Wilson @KitchenBee]

For anyone who eats food - ie all of us - this pair are among the greatest heroes in Britain. Week after week, they beat the drum for good & delicious food for everyone. They also have the loveliest voices in radio. RT if you agree that life would be poorer without @BBCFoodProg

[MicrobialFoods.org @microbialfoods]

Check out our latest microbe guide at https://t.co/qa3vZZ1awx. This guide explains the microbiology of stinky washed-rind cheeses. Enjoy! https://t.co/ZMQP1CzX6H

[Jan Konetzki @JanKonetzki]

#tradeonly Please join us for a Niepoort Port and Neal’s Yard Dairy cheese tasting Neal's Yard Dairy cheese buyer, Bronwen Percival and winemaker Dirk Niepoort will both be on hand to share their thoughts on why Port and cheese really work. RSVP to me DM or [email protected]

[Benjamin Wolfe @LupoLabs]

We domesticated wild Penicillium molds on cheese to understand the history of Camembert. Check out our paper in @mbio https://t.co/fOEgL8lnRQ and coverage in the @nytimes https://t.co/ZFZFhAL4r6. Photo by @AdamDeTour