Cheese making was once a seasonal affair, but with the advent of large scale dairy farming and refrigeration the limited and seasonal availability of milk became a thing of the past. For modern consumers, milk is available all year round for their lattes, cornflakes and cheeses.
But, there are still those who follow the ebb and flow of the seasons, utilizing fresh pastures which are unavailable during the Winter whilst allowing their animals to birth and wean their young within their natural cycles. The result is cheeses made exclusively from milk of the highest quality, and an annual break from the daily routine of milking and cheese making - everyone needs a holiday.
As a result, Spring sees a welcome return to our counter for many seasonally produced cheeses, whilst there are others that grace our shelves all year round which are produced solely from animals grazing pastures during the warmer months of the year.
This evening we’ll be enjoying and comparing hard, soft, and blue cheeses whose production is determined and driven by the changing seasons and discussing the benefits and pit falls of these traditional farming practices.
As always there will be drinks and accompaniments aplenty so you won’t be leaving hungry.
TICKETS: £ 45 PER PERSON
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.