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Science of Taste :: 12.3.13

Interested in moving beyond goats-cheese-with-Sauvignon-Blanc?
Join us for an in-depth exploration of the principles of wine and cheese pairing. Rather than following a set of rules dictated by tradition and geographical connections, we will examine the physical properties of wines and cheeses to arrive at unorthodox and successful matches.

Milleens with sake, anyone?

Bread and Cheese :: 16.3.13

The great advantage of bread making is that there is vast room for experimentation by the home enthusiast, so this tasting will have a significant interactive element and sourdough starter will be available to take home at the end of the afternoon.

History of British Cheese :: 19.3.13

Britain has a history of cheesemaking that dates from before the time of the Roman invasion. From so-called ‘crumblies’ such as Cheshire, Lancashire, Wensleydale, and Cotherstone to the famous Stilton and Cheddar, we’ll explore the immense diversity of cheeses that originated here (and in some cases went on to spread across the world). We hope you will join us to taste and explore the history of some of the best and most fascinating cheeses available anywhere.

New Seasons Goats Cheese 23.3.13

Nothing is more exciting than seasonal food. Most of Neal’s Yard Dairy’s goat’s cheese producers milk their herds seasonally, so the spring is the time for the arrival of the new season’s cheese. In celebration of the return of our old favourites – and some new stars – we will look at what makes goat’s cheeses special. From bright and citric fresh cheeses through to the fudge-like textures of aged cheeses, this tasting will examine the cheesemaking and affinage behind the new season’s cheeses.

All classes will be lead by Francis Percival. Percival read History at Christ’s College Cambridge before embarking on a career in professional food. After stints as a chef and fishmonger he now dedicates his time to writing about food and wine. He is food editor of The World of Fine Wine, for whom he also writes a regular column. His work on cheese appears in Culture, and he has contributed to many other publications including Decanter, Gourmet, and Saveur. Francis is also a co-founder and convenor of the London Gastronomy Seminars a series of interdisciplinary public lectures exploring food culture and science.
All Classes will be held at:

Neal’s Yard Dairy-The Warehouse
6-8 Park Street
LONDON SE1 9AB