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Neal’s Yard Dairy-More Tutored Tasting for 2012

Tutored Tastings
Cheese & The Smokehouse Modern Traditional

Thursday 26th Jan
7:00 – 9:00pm

Smoking is one of the oldest forms of food preservation and has, for generations, ensured the consumption and commerce of produce the world over. With the advent of refrigeration, the necessity of smoking has been replaced by a partiality for its flavour, and so the tradition evolves and lives on.

This evening, we’ll taste our way through a board of cheeses, meats and fish, looking at the differences between smoked and un-smoked produce, as well as delving into the history of smoking and the varying forms and flavours it has developed across the years.

Thursday 2nd February
7:00 – 9:00pm

New world meets old as we examine the contemporary British cheese makers creating modern classics using both traditional and not so traditional techniques.

Whether you prefer soft, hard or blue cheeses there will be something for you here as we taste and contrast some old favourites alongside the modern cheeses which are helping put Britain firmly back on the cheese making map.

Clich here to order Clich here to order

These evenings’ tasting will be led by Jane Hastings who has 10 years of cheese experience having worked with Neal’s Yard Dairy and Mons. She has also worked directly with artisan producers across the cheese, wine, oil, meat and fish industries and is presently butchering and curing meats for Jacob’s Ladder Farms.

Another holiday gift idea if you are or will be traveling to England. Neal’s Yard offers several tutored tastings each month. These are two of the latest to be scheduled; already there are TWENTY on the docket January through March, 2012.

Jacob’s Ladder Farms practices traditional farming and butchery that “exists to provide an opportunity for smaller farms and artisan food processors to trade in London viably by working in association with each other. Those who participate share a common interest in natural and sustainable farming practices and in the production of interesting and uncomplicated local food.”



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