6:00 PM18:00

Tasting "Reinventing the Wheel"


To mark the publication of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese, authors Bronwen & Francis Percival will host a special edition tasting.

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of homogeneous factory production.

While Bronwen and Francis reject the mainstream shift toward higher yields and monoculture, this is an optimistic story. Around the world, from Vermont to Normandy, from Australia to the north of England, the most enterprising cheesemakers are beginning to explore the techniques of their great-grandparents. At the same time, using the latest molecular methods, scientists have begun to challenge conventional wisdom about the role of microbes in every part of the world around us. Their work reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavour and safety of cheese. Bit by bit, one experiment at a time, these dynamic communities of scientists, cheesemakers, and farmers are reinventing the wheel. Read more about Francis and Bronwen Percival and their book at: www.realchesse.net

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese is published by Bloomsbury Sigma. Copies of the book may be purchased at the tasting.

This tasting is designed to serve as a light meal and includes a cheese plate of 8 cheeses as well as bread, and accompaniments. Wine will be offered as refreshment. As alcohol is served, all attendees must be over 18 years of age.


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6:00 PM18:00

Tasting "A Winter Feast"

This event has now sold out.

Join Adam Verlander and Adrienne Eiser-Treeby for an evening of farm cheese, cured meats, sourdough bread and craft beer.

Adam Verlander, cheesemonger and owner of Jericho Cheese Company has worked with British and Irish cheeses for the last 7 years.  He began his cheese journey in late 2010 working as a Christmas cheesemonger for Neal's Yard Dairy in London's Borough Market.  He quickly became involved with the management of their two retail shops where he learnt a lot about cheese, how to care for it properly and crucially how to run a successful cheese shop.  In October 2016 he took the plunge and opened Jericho Cheese Company in Oxford.

Adrienne Eiser Treeby, chef turned cheesemonger turned cured meats producer is the founder of  Crown & Queue Meats, producing modern British cured meats using heritage breed pigs from small high-welfare farms.  Determined to resurrect British meat traditions, Adrienne uses recipes from the 16th century to today, with as many locally sourced ingredients as possible, to create a line of curiously delicious dry-cured meats.

As we will be serving alcohol, all guests must be 18 years or older.

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6:00 PM18:00

Tasting "Modern British Cheeses"

Join cheesemaker David Jowett for a voyage through the modern British cheese landscape, accompanied by a selection of wines.

David Jowett has spent his whole professional life working with food.  His training in classical culinary arts led him from kitchens to a variety of cheese related activities, from milking sheep and helping to make cheese at Ram Hall in the West Midlands to working in the maturation cellars at Jasper Hill in Vermont, USA and also working as a cheesemonger for Paxton & Whitfield in his home town of Stratford-upon-Avon.

In 2010 he joined a year long diploma course at the School of Artisan Food in Nottinghamshire to study cheesemaking, butchery, bakery, food systems and anthropology.

David is now co-owner of King Stone Dairy in Oxfordshire where he makes Rollright using milk sourced directly from King Stone Farm.

As we will be serving alcohol, all guests must be 18 years or older

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