£21.79

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Lower Gallery, Abingdon Abbey

18 Thames Street

Abingdon

OX14 3HZ

United Kingdom

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Thursday, 26th April 2018

7.30PM - 9.30PM

Suitable for ages 18+

£20 includes a glass of wine

Join us for a fromage-focused evening of cheese-tasting and discovery (plus a free glass of wine) as we explore how this scrumptious snack has changed over the past one hundred years.

The process of making cheese was once entirely driven by the part of the country where it was made, but with changing pasteurization methods it has become more ‘consistent’ and cheaper to produce.

Rather than mourning this loss of identity, cheese experts Bronwen and Francis Percival look to the future, and the ways in which microbiologists on both sides of the Atlantic can help.

Through a guided tasting of six different cheeses, find out how time-honoured farming and milking practices along with bioactive materials such as wood and cloth can revitalize healthy microbial biodiversity and give cheesemakers a road map to restore a sense of place that we can all taste.

Bronwen Percival is the cheese buyer at Neal’s Yard Dairy in London. She initiated the biennial Science of Artisan Cheese Conference and is cofounder of microbialfoods.org. In addition to serving on the editorial board of the Oxford Companion to Cheese, she recently edited an English translation of the leading French textbook on raw-milk microbiology for cheesemakers.

Francis Percival writes on food and wine for The World of Fine Wine and was named Louis Roederer International Wine Columnist of the Year in 2013 and Pio Cesare Wine and Food Writer of the Year 2015. His work has also appeared in Culture, Decanter, Saveur, and the Financial Times. Together with Bronwen, he cofounded the London Gastronomy Seminars.

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Lower Gallery, Abingdon Abbey

18 Thames Street

Abingdon

OX14 3HZ

United Kingdom

View Map

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