The Future of the British Cheese Industry – Conversations Around The Cookery School Table – Monday 20th May 2024

Cookery School Event on Cheese: “The Future of British Cheesemaking”

We have teamed up with our friends at Cookery School at Little Portland Street to bring you discounted tickets to their brand new series of monthly events. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at Cookery School, the opportunity to taste some of their delicious food.

Their next event takes place on Monday May 20th 2024 from 6pm-8.30pm and we will be discussing the British cheese industry and what it might look like in the future.

For this new event Cookery School  have brought together a fascinating panel of expert speakers including –  writer & cheese podcaster Jenny Linford whose feature “The British Cheese Crisis” during lockdown was instrumental to the survival of many British producers, Mary Quicke – award winning 4th generational cheesemaker (Quickes was established in 1540) widely considered the Godmother of British cheese and to provide an alternative view on “cheese” there will be tastings from La Fauxmagerie – UK’s first plant based cheese monger & award winning producer of British vegan cheese.  Their Head of Sales, Mitch Lee will also be on the panel to explore why the market for vegan cheese is growing.

Representing cheese buyers  there is  Emily Parkinson responsible for cheese buying at Fortnum & Mason. For the last four years, Emily has been working in Cheese Buying, sourcing the best Artisan Cheese from Great Britain and across Europe. Starting out in an independent Wine and Deli where she led the creation of the Deli arm of the business, sourcing and buying Cheese and leading private and corporate Cheese and Wine Tastings around Essex.

Last but not least is Quality Manager Jazz Reeves, based in Paxton & Whitfield’s new cheese rooms in the Cotswolds.  For 225 years Paxton & Whitfield has pioneered artisan cheese and handmade fine foods.  Jazz manages the maturation of cheeses, alongside the cheese operation, and food safety for the business.

AGENDA

6pm – 7pm: Enjoy welcome drinks, networking & cheese tasting plate

7pm – 8pm: Panel Discussion with a Q&A

8pm – 8.30pm: Drinks & networking

The Future of The British Cheese Industry talk will cover topics including:

* Has the British cheese industry fully recovered from the challenges it faced during lockdown?
* Is vegan cheese technically “cheese” can a cheese only be made with dairy milk?
* What should we look out for when buying good cheese?
* What safety issues exist around making and storing British cheese?
* Looking at the British cheese in the export market, how does it fare in comparison to French cheese?
* What can we do to ensure the survival of British Cheese?

HOW TO BOOK:

Visit Cookery School at Little Portland Street to book tickets  – Enter the discount code WIFICHEESE to get your tickets for only £10.  Don’t forget to  subscribe to our newsletter here to make sure you keep up to date with our latest offers and brand new events.  We look forward to seeing you at the cheese event on Monday 20th May.