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Mountain Cheeses


Mountain cheeses are a family very much born of location. From the Pyrenees to the Auvergne and the Alps, extremes in elevation, season and pasture result in some of the most ‘terroir’ driven cheeses on our counter. Each Spring, animals and cheesemakers begin their annual ascent into the mountains, following the melting snows and availing themselves of fresh mountain pastures, a diverse eco system of grasses, blossoms and herbs. In Autumn they return again to the valleys, girding themselves for the long harsh Winter ahead.

All of this creates a fascinating and rich ‘taste of place’, a glimpse of genuine food history and of farming practices passed from generation to generation. If you like cheese (and if you’re reading this we guess you probably do) then join us to explore one of the most delicious and fascinating categories of cheese available.

Alongside the cheese we’ll also be serving beverages and a selection of accompaniments.



Chris George's love for cheese began when he started working for Neal’s Yard Dairy (NYD) in 1995. His roles included retail, cheese maturation, wholesale and export. In 2004 Chris established NYD’s tastings and education programme which he ran until he left NYD in 2011.

Since then he has earned his Advanced Certificate in Wines and Spirits with the WSET and Concise Certificate in Brewing Technology from The Siebel Institute, Chicago. Based in New York from 2011 until 2016, he learned to brew beer, worked for craft beer company Beer Table in Manhattan’s Grand Central Station, and established and managed the cheese program for Mekelburg’s, a high end grocery and craft beer bar in Brooklyn, New York. He has also taught for a variety of institutions including Murray's Cheese, New York, The San Francisco Cheese School, California and The School of Artisan Food in Nottinghamshire and was also a contributing writer for The Oxford Companion to Cheese. He began working with Mons Cheesemongers in 2016.


Earlier Event: February 28
Beer and Cheese