The Craft of Cheesemaking
The craft of traditional cheesemaking is often overlooked in a sea of alternative production methods. In this tasting, discover examples from producers and maturers who work tirelessly to turn a variable raw ingredient (milk) into delicious cheese every single day of the year.
Whether it's Julie Cheyney's exhausting schedule that ensures coagulation, cutting and ladling occur at just the right moment (even if it's the middle of the night), or Joe Schnieder's rubbing down the rind (with an old butter knife) of every Stichelton cheese to help the rind develop evenly, the effort, skill and craftsmanship is apparent.
The affinuers in the caves of Marcel Petite's Comte-maturing facility are managing the ripening of over 100,000 40kg cheeses on constant rotation. The craftsmanship that goes into understanding when a cheese will be at its peak with a balance of texture and flavour using only their natural senses and some specially designed skills is truly impressive.
These are just a few examples of the people who are quietly working away with exceptional craftsmanship in their perpetual pursuit of quality and flavour.
This tasting substitutes as a light meal and include 6–10 cheeses, bread biscuits and accompaniments. To compliment the cheese, London Cheesemongers has selected some interesting wines and beers. As alcohol is served, all attendees must be over 18.