Goats Cheese 7.05.08
Wednesday 7 May :: 7:30 - 9:30pm
All cheese is naturally seasonal. From spring, the young animals are born and their mothers produce milk. The lactation lasts until the autumn when the mothers stop producing milk, give birth again and the cycle begins the following spring. Seasonal cows milk cheese is quite rare now. Most heifers are bred so to calve at different times of the year and thus avoid the dry months. Goats are more stubborn however, and adhere to their seasonal pattern.
By the beginning of May, we expect to have most of our goats cheese back in season so it’s a good time to taste through all the different types. This evenings tasting should cover fresh cheeses, soft cheeses, washed rinds, hard cheese and even a crumbly blue cheese. As we eat cheese we will talk about how each cheese is affected by seasonality and how the milk (& therefore cheese too) changes in consistency during the lactation, keeping the cheesemaker busy.
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This Tutored Tasting will be held at
Monmouth Coffee
2 Park Street
LONDON SE1 9AB (click here to view map)
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For further details, see Our Tutored Tastings information page
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