French Cheese Classification Workshop

Highbury Cheese Shelves updated web.jpg
Highbury Cheese Shelves updated web.jpg

French Cheese Classification Workshop


Date: Thursday, 28 March 2019
Time: 7.00 - 9.30 pm
Venue: La Fromagerie HIGHBURY

When it comes to cheese classification, the French are very precise in the way it is decoded. Poetic & evocative – maybe not. It is, however, immensely useful if you want to understand the practical differences between each cheese and how their fabrication affects their texture & flavour, and the French classification system is perhaps the best place to start. Curd formation is that magical moment at which milk becomes cheese. With this workshop we are simply concentrating on exploring how that curd is made and then what happens to it. Do other things affect the taste and quality of cheese? The answer is – of course. However, sometimes a little simplification is helpful. This workshop will best help you understand how the humble curd can be turned into anything from the most moussey & fragile Chevre to the most dense & crystalline old Gouda.

During the evening we will be tasting 9 cheeses across the range to get a better understanding of how these influences affect the outcome of the cheese. It is exciting as your tastebuds break down these flavour and texture profiles while Max, our Senior Cheesemonger explains how that happens.

Please note that we do not send physical tickets to events - please bring your a digital or paper copy of your email confirmation with you on the day of the event as proof of purchase.

Places to this event are limited. Please note that we cannot process refunds after the purchase of a ticket, although you may transfer your ticket to another person if you are unable to attend after purchasing a ticket.

Add To Cart