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In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheese-making process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Join Browen and Francis Percival as they explore the significance of the healthy microbial communities that contribute to the flavour and safety of cheese and how new science and historical methods can create the best cheese possible.
Cheese samples will be provided during the evening.
Brown Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheese – makers and the company’s maturation team to select and optimise the quality of the cheese they sell, she works to mobilise collaboration between cheese – makers and the scientific community. Bronwen served as an editor for the ‘Oxford Companion to Cheese’, winner of the 2017 James Beard Award for Reference & Scholarship.
Francis Percival is a food writer and columnist for The World of Fine Wine. His writing won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Along with Bronwen, he is a co – founder of the London Gastronomy Seminars.