Cheese sensory workshop
25 June 2026
MEET THE SPEAKERS
Dr Hilde Kraggerud
Retired/consultant
Dr Hilde Kraggerud obtained her degree in Food Science from the Norwegian University of Life Sciences in 1985 and completed her PhD in 2011, focussing on strategies and methods for ensuring consistent cheese quality at the point of consumption. She worked at TINE, Norway’s largest dairy company, from 1986 to 2025, gaining extensive experience across research and development, production, and logistics.
Throughout her career, Dr Kraggerud was responsible for all sensory activities at TINE, including consumer testing, sensory analysis for R&D, and quality control. She also led the training and monitoring of TINE’s sensory assessors and has been an authorised product assessor for butter, cheese, and brown cheese for nearly 40 years.
In 2023, she chaired the International Dairy Federation (IDF) action team responsible for revising international standards for the sensory analysis of milk and milk products, and she has led several research projects in collaboration with the Norwegian Institute of Food (Nofima) and industry partners. Her current areas of focus include Consumercheck, which links consumer and sensory data, and Rapidcheck, which applies simple, fast sensory evaluation methods for practical industry use.
ABSTRACTS
Talk 1: Introduction of ISO standards for milk and milk products – sensory analysis
ISO 22935-1 | IDF 99-1 Recruitment, selection, training and monitoring of assessors 2. ISO 22935-2 | IDF 99-2 Methods for sensory evaluation 3. ISO 22935-3 | IDF 99-3 Method for evaluation of compliance with product specifications for sensory properties by scoring. The work with the methods will be described to the participants. The basis for the three parts, and their role in the total methodology will also be explained.
Talk 2: Methodology for sensory quality control of finished products
- Recruitment, training and monitoring of assessors for dairy products.
- Why is training important?
- How many assessors do we need?
- Screening tests, materials and methods.
- Requirements for testing.
- Test environment.
- Products and specifications.
- Attributes and nomenclature of defect terms.
- Conducting the testing.
- Sampling and preparation of the sample.
- Apparatus and materials.
- Assessment.
Talk 3: Procedures: Scoring and scales
Sensory properties of individual samples of milk and milk products are analysed under standardised conditions by a panel of expert milk and milk product assessors. Each assessor evaluates the samples independently of the other assessors and uses a defined scale to estimate the magnitude of a possible deviation in a product from a pre-established sensory product specification. When assessors score a significant difference, the score is supplemented by common terms which describe the character of the sensory deviation. The mean values of the panel, supplemented with the representative terms, gives the result of the method.
Prof Riëtte de Kock
University of Pretoria; Department of Consumer and Food Sciences
Prof Riëtte de Kock is a professor at the Department of Consumer and Food Sciences, University of Pretoria. She holds a PhD in Food Science from the University of Pretoria. Her research focusses on optimising the sensory properties of foods that contribute to consumers, nutrition status, and well-being in sub-Saharan Africa. This includes food product development to meet the demands of a growing, more urbanised African population, and the exploration of Africa’s bio-diverse food sources to make products not only nutritionally adequate but also appealing and tasty.
She is the chairperson of the Africa Network for Sensory Evaluation Research (ANSWER), a former research chairperson of the European Sensory Network, and a former president of the South African Association for Food Science and Technology (SAAFoST). She was recognised in 2017 by SAAFoST as a distinguished woman scientist for outstanding contributions to research and innovation, leading to socio-economic impact and women’s empowerment.
In 2023, she received the Institute of Food Technologists’ (IFT) achievement award for Sensory and Consumer Sciences.
ABSTRACTS
Title of talk: Introduction to sensory evaluation in cheese assessment.
Sensory evaluation plays a critical role in cheese assessment, bridging the gap between objective measurements and human perception. This introductory presentation provides a foundational overview of the essential concepts for consistent, meaningful sensory evaluation of cheese.
Participants will explore how the human senses – taste, smell, sight, and touch – are systematically applied to evaluate cheese quality, characterise products, and support product development and quality control. The session will highlight the distinction between informal tasting and structured sensory evaluation using standardised methods.
It will introduce the use of descriptive language and scoring systems to assess key sensory attributes, including appearance, aroma, flavour, and texture. The importance of assessor training and ongoing panel performance monitoring will also be discussed.
In addition, the session will provide an overview of common sensory evaluation methods used in cheese assessment, such as descriptive analysis, difference testing, and hedonic evaluation. Participants will gain insight into how these methods are selected based on specific objectives, whether for quality control, product comparison, or consumer preference studies.
By the end of the presentation, participants will have an introductory understanding of sensory evaluation and its place in the wider context of cheese assessment. This foundational knowledge will prepare them for more hands-on or advanced training sessions, enabling them to approach cheese evaluation with greater confidence, accuracy, and awareness.
Nicki Russell
Founder of Think Flavour
Nicki Russell is a prominent South African food innovator and entrepreneur, celebrated for her transformative impact on the country’s food retail landscape. With a career spanning over 27 years, she has been instrumental in developing award-winning products for the major retailers Woolworths and Pick ’n Pay, earning 35 Sunday Times awards in the process.
As the founder of Think Flavour, Nicki channels her extensive industry experience into creating innovative culinary products that resonate with modern consumers. Her ‘Pimp My’ ranges, which includes inventive offerings like ‘Pimp My Mayo’, ‘Pimp My Braai’, and more recently ‘Pimp My Party’ exemplifies her commitment to making everyday meals exciting and accessible.
Beyond her entrepreneurial ventures, Nicki contributes to the broader food industry as a consultant and as an advisory board member of the Africa Food Show, where she shares her insights and expertise to inspire and guide emerging food businesses.
Nicki’s passion for flavour innovation, coupled with her strategic acumen, continues to shape the future of South African cuisine, making her a significant figure in the nation’s food industry.
ABSTRACTS
Title of talk: Doing business with retail – what food entrepreneurs need to know.
As an entrepreneur, Nicki continues to drive innovation through her ventures, where she explores bold flavour profiles and reimagines familiar food categories. Her approach is rooted in both intuition and industry expertise, allowing her to anticipate shifts in consumer behaviour and translate them into successful product offerings.
Beyond her professional achievements, she is also a mother of two adult children, Dan (30) and Abby (27), a role that has influenced her perspective on food, family, and the importance of connection through shared meals. This personal dimension informs her work, grounding her innovation in real-life experiences and a genuine understanding of how people engage with food in their daily lives.
Nicki’s ongoing contributions extend into mentorship, advisory roles, and industry collaboration, where she remains committed to nurturing growth within the food sector. Her forward-thinking mindset and dedication to flavour innovation continue to position her as a respected and influential voice in South Africa’s culinary and retail space.
Mike la Grange
Affiliation: Synercore
Mike la Grange began his dairy processing career as a learner cheesemaker and, over approximately 22 years, progressed to become a speciality cheese plant manager, a role he held for several years.
During the first 25 years of his career, product and process development emerged as his primary areas of interest. When the opportunity arose, he transitioned into research, innovation, and design (RID), focussing on dairy product and process development.
Over the following 12 years, he held various positions in this field with several global dairy processors. Since early 2025, he has moved to the supply side of the dairy processing industry, where his work centres on specialised ingredient design and customised product and process development.
ABSTRACTS
Title of talk: Creating a simplistic product evaluation score sheet.
Consumers purchase products with the expectation that they will consistently meet quality standards, with minimal variation. To meet these expectations, manufacturers require a simple yet effective evaluation methodology to determine whether products should be approved for release or rejected.
This presentation will outline a practical, streamlined approach developed through many years of hands-on experience. The methodology is designed to support consistent decision-making in product release, while also providing a clear reference point for traceability and the management of consumer complaints.
Rina Belcher
Belnori Boutique Cheesery
Rina was born into a typical mixed-heritage South African family of English, Afrikaans, German and other European roots. Although South African by heritage, she was born on the Copperbelt in Zambia, in the mining town of Luanshya, and is the eldest of three daughters.
Her upbringing was shaped by contrasting influences: A father with a ‘Voortrekker’ spirit, always drawn northwards, and a mother with strong family ties pulling them south. This dynamic resulted in a varied childhood, with her education spanning several schools, both English- and Afrikaans-medium.
Her professional life reflected a similar diversity. She held roles in administration – where she developed a dislike for accounting and bookkeeping, but a keen interest in statistics – followed by positions in procurement within the food, beverage and textile industries. She also spent three years in a pathology laboratory, worked in the legal side of the retirement industry, and later specialised in risk analysis and assessment within the financial sector. She left the corporate world in mid-2010.
Her passion for cheese developed earlier, during a period of expatriate living that exposed her to high-quality international varieties. She developed a particular appreciation for English cheddar, camembert and blue cheese. Later, after moving to a smallholding and looking for a viable income stream, cheese-making emerged as a promising option.
Her husband, Norman initially completed a course in dairy goat husbandry and goat’s milk feta production. Rina followed with a four-day course at the Agricultural Research Council in Irene. What seemed straightforward in theory proved far more challenging in practice. Their first cheese, made on a kitchen stove using a simple double-boiler with a five-litre capacity, was anything but successful. However, through persistence and learning, they gradually mastered the process.
From humble beginnings with just four dairy goats in 2003, the herd grew to 220 by 2020. The impact of the COVID-19 period reduced numbers to around 100, and the herd has since stabilised at approximately 150.
Rina and Norman met in May 1966 and married in 1968. They have four children, ten grandchildren, and two great-granddaughters.
ABSTRACTS
Title of talk: Hear from the expert: Case study – setting specification and standards and determining deviation in the artisanal arena.
Few artisanal cheesemakers begin their careers in the field; most start by improvising with limited resources – often in a home kitchen – and develop their craft over time. This was also the case for BELNORI, which was founded with a distinctly corporate mindset: first defining a clear identity and long-term vision and then building deliberately around it.
At the time, goat’s cheese was largely synonymous with feta. However, the aim was to move beyond this narrow perception. Early exposure to high-quality imported cheeses inspired a broader ambition – to create distinctive products within a niche market. Rather than pursuing rigid goals that risk failure when circumstances shift, a wider strategic approach was adopted, with a strong emphasis on defining what would not be done. This helped establish clear boundaries and maintain product integrity.
In the early stages, even without detailed technical knowledge, this framework provided direction. The real challenge lay in mastering the craft itself. Working with limited dairy technology, small batch sizes, and cultures designed for much larger volumes presented ongoing difficulties. In addition, variables such as inconsistent milk composition and fluctuating environmental conditions required constant adaptation. These challenges, however, are intrinsic to artisanal cheese-making and contribute to its unique character.
A strong focus has been placed on staff training, with the belief that knowledge must be lived and practised rather than simply learned. Cheesemakers are involved throughout the entire process, from production to final evaluation, ensuring accountability, consistency, and pride in the end product. Through this approach, a distinct and disciplined “Belnori way” has been established.
Christine Leighton
Consumer Education Project of Milk SA
Christine Leighton is the project manager of the Consumer Education Project of Milk South Africa, better known as Rediscover Dairy. Established in 2008, the project focusses on communicating and educating both health professionals and consumers about the nutritional value and health benefits of milk and other dairy products. Under her leadership, the project continues to play a key role in promoting evidence-based dairy education across South Africa.
Christine holds a BSc in Food Science and Nutrition (Education) and an MSc in Consumer Science from the University of Pretoria, South Africa. Her professional background includes research in consumer science and sensory evaluation, and she has authored articles and reports exploring consumer insights and sensory perceptions of food products.
In addition to her project management role, Christine serves as the national secretary of the South African Society of Dairy Technology (SASDT) and as chairperson of the Standing Committee on Marketing of the International Dairy Federation (IDF).
ABSTRACTS
Title of talk: Consumer insights – a South African perspective.
This presentation provides a focussed overview of consumer insights shaping cheese consumption in South Africa. Drawing on market signals from the past 5–10 years, it highlights how economic pressure, shifting lifestyles, and evolving expectations around value, quality, and authenticity are influencing purchasing behaviour.
From a consumer perspective, the presentation highlights key likes and drivers, such as taste, versatility, convenience, and perceived value, as well as emerging considerations, including health-conscious choices and interest in locally produced and sustainable options.
Conversely, barriers to consumption – including price sensitivity, health perceptions, and economic pressures – will also be addressed.
Sigrid Tang Skouw Søndergaard
Lactosan A/S Denmark
Sigrid Tang Skouw Søndergaard is a sensory analyst at Lactosan A/S in Denmark. She holds a degree in Food Science from the University of Copenhagen and has been working with sensory science both at the university and in the private sector.
In her current role, she is responsible for overseeing the daily sensory activities at Lactosan, including daily production control as well as internal and scientific projects.
ABSTRACTS
Title of talk: Case study: Sensory work at Lactosan A/S Denmark for cheese powder production.
From breakfast bites to convenient on-the-go lunches and satisfying evening meals, we believe there is a cheese powder for every occasion.
At Lactosan, we continuously research the multifunctional properties of cheese powders. We explore new applications and develop innovative products and formats to help our customers succeed. Central to this process is our science and technology team, who focusses on sensory excellence – in evaluating raw materials, during and after production, and in the final application.