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Londoners: Neal’s Yard Dairy Classes for October

Great looking month! Click for tickets and more events.

All events this month will be held at
Neal’s Yard Dairy-The Warehouse
6-8 Park Street
LONDON SE1 9AB

An Introduction to British Farmhouse Cheese 13.10.12

Saturday October 13th 2-3pm

Since 1979, Neal’s Yard Dairy has worked to reconnect the public to farmhouse cheese. In these informal, Saturday afternoon classes, we aim to teach you who we are, what we do, and why. You will also taste and learn about classic and modern British and Irish cheeses, discovering the history and artistry which make them taste as they do.
This cheese class is an introduction to farmhouse cheese, is an hour long, shorter than our other cheese classes and a standing event, tasting 5-6 different cheeses selected on the day.
Matt Ayre learned as a boy of a London cheese shop where the staff could have whatever cheese they desired for lunch While finding himself writing a Master’s thesis on imperial politics in medieval Italy, he gleefully seized the opportunity of free cheese lunches, and has worked at Neal’s Yard Dairy ever since, as a retailer, wholesaler and maturer.

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Science of Taste :: 23.10.12

Tuesday 23rd October 7-9pm

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?
Francis 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.

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Bread and Cheese :: 27.10.12

Saturday 27th October 12.30-2.30pm

Bread and cheese are more than a tasty lunch. The baker and the cheesemaker are both masters of fermentation. Controlling and manipulating the actions of yeasts and lactic acid bacteria are crucial for both disciplines and this tasting will look at how understanding bread can help us to understand cheese better. From sourdough hearth breads through to the Chorleywood process white-sliced loaf, we will look at dairy world analogues and contrasts.

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.

Francis 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.

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History of British Cheese :: 30.10.12

Tuesday October 30th 7-9pm

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.

Francis 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.

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