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April Tastings Schedule at Neals Yard Dairy – London

Here is the Cheese Tastings/Class Schedule for April at Neal’s Yard

Beer & Cheese 

Thursday 19th April 7:00 – 9:00pm

The combination of cheese and wine is well known. Almost to the point of cliché. However even a few die-hard wine drinkers are coming round to the idea that beer may be a more compatible partner for cheese. For example, nutty, caramel aromas can be found in both aged cheeses and stouts or porters making beer and cheese a harmonious match.

Location:

Neal’s Yard Dairy-The Warehouse

6-8 Park Street

LONDON SE1 9AB

………………..

Cider & Cheese

Saturday 21st April 12.30pm

Somerset and Normandy, famous for Cheddar and Camembert, are also the spirtual homes of cider. With its fruity, floral, estery notes and carbonation, cider is a versatile pairing for cheese — Ploughman’s lunch, anyone? We will talk about the history and styles of cider from the West and East Country, as well as exploring the less appreciated Norman traditions, to find classic matches and new harmonies with cheese.

This tasting will be held Saturday Lunchtime when the Neal’s Yard Dairy Shop and Borough Market will be in full swing. After drinking cider and eating cheese you can wonder round the market and do it all again!

Location:

Neal’s Yard Dairy-The Warehouse

6-8 Park Street

LONDON SE1 9AB

………………..

Modern Traditionals
Thursday 26th April 2012 7-9pm

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.

Location:

The Warehouse
14-16 Stoney Street
LONDON SE1 9AD

………………..

Monastic Traditions in Cheese, Wine and Beer
Wednesday 25th April 7:00 – 9:00pm

During the Middle Ages, Monks not only were the guardians of knowledge but they advanced many sciences especially in the realm of fermentation. Almost all we know today about cheese, wine and beer, were originally developed in an Abbey.
From cheeses such as Wensleydale, which was brought to these shores with the Monks following the Norman Conquest, to the development of Pinot Noir by the Monks of Citeaux, we will explore the traditions of cheese, beer and wine that have been bequethed to us.

 
Andrew Nielsen is a former cheesemonger, amateur brewer, dabbler in cider and an artisanal winemaker in Burgundy with his wine label Le Grappin. producing small batch Pinot Noir and Chardonnay from the village of Savigny-lès-Beaune on the Côte d’Or. As well as being passionate about all things fermented, Andrew is also completing a degree in fermentation science and is a keen student of the history of cheese, wine, beer & cider. Andrew’s talks are a mélange of history, science and wonder for the magical gifts of our microscopic partners of yeast, mould and bacteria.

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