As always, a reminder that these fill up QUICKLY. So if you are in or are planning to be in London, act now. Book here
All classes will be held at Neal’s Yard Dairy – The Warehouse 6-8 Park Street
LONDON SE1 9AB [click here for map]
From Neal’s Yard:
HISTORY OF BRITISH CHEESE
Tuesday 9th July
7 – 9 pm
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.
SCIENCE OF TASTE
Saturday 13th July
12.30 – 2.30 pm
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?
SUMMER CHEESE AND WINE
Saturday 27th July
12.30 – 2.30 pm
Summer is the time for long lazy outdoor lunches and in this class we will explore some appropriate pairings of cheese and wine. The season’s goat’s cheeses will be in their pomp and this is also a wonderful time to taste the British cheeses that look towards the Iberian Peninsula for their inspiration. The wines too will make for a taste of summer, from delicate Provençal rosé to saline Manzanilla and oily, aromatic whites. And of course, nothing tastes better in the sun than Champagne
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.