Soft Cheeses 04.06.08
Wednesday 4 June :: 7:30 - 9:30pm
Soft cheese takes on a variety of forms, from predominantly white-rinded Brie or Tunworth to the bluey-green rinded goats cheeses and pinky-orange washed rinds. You could be forgiven for thinking that the rind has the most influence on the mature cheese’s flavour. However other factors are at play including the amount of rennet and length of time the milk takes to turn to curd. The final flavour of the cheese is the result of a combination of these factors.
It’s a complex process and not something we can entirely cover in one evening, but we hope to at least outline some of the many reasons that soft cheeses are so fascinating and analyse some of the many flavours they develop. Come prepared to learn and eat.
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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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