Spanish cheese-making traditions go back thousands of years. Nowadays over thirty quality-regulated cheese making regions weave across the country, from the blue cheese caves of northern Spain to the smoky cheeses of the Balearic Islands. These regions are protected under appellation of origin controls, which regulate every aspect of production– from which hills the goats, cows or sheep can graze on, to how humidity of the curing room.
Brindisa’s Cheesemonger Rupert Linton and Ilaria Ceglie, will instruct you on the fascinating world of Spanish cheeses from different parts of Spain explaining history, regions, flavours and producers. To accompany their cheeses they have selected an array of preserves and pickles. A perfetly paired glass of cava and oloroso sherry will be suggested too, salud!.
Brindisa began over 28 years ago with a few stunning cheeses never seen in the UK before, the aim of seeking for artisan and unique products has been the spirit of the company ever since. “All of us at Brindisa are still constantly learning. You can never sit back and think you got there. There is always more to discover or improve, and the excitement of both is intoxicating”, says founder and owner Monika Linton in her cookbook: “Brindisa, The True Food of Spain”.
To complete a lovely evening all guests will get an exclusive 25% discount on their dinner bill on the day of the event.
- We like to keep our masterclasses small with 15 people per group
-If you have an allergies or dietary please let us know at the time of your booking
-Event attendees must be over 18
-There is a 48-hour cancellation policy
-25% discount with ticket is valid on the day of the event and only whilst dining
Wednesday, 12th October 2016 from 18:30 to 20:00 (BST) - Add to Calendar
Morada Brindisa - 18-20 Rupert Street, London, W1D 6DF