Event
Group Sizes 5-500
Duration: 1 to 2 hours
Location: Nationwide
Event
Group Sizes 5-500
Duration: 1 to 2 hours
Location: Nationwide
Key Skills
Level
A facinating insight to cheese and its rich history, time permitting we will give a demonstration on how to make cheese, a truly memorable experience to treat your guests. We can run this in a formal manner with a facilitator or informal with cheese stations set up round the room with tasting notes so guests can enjoy them at their own pace and go back for more of their favorites!
Cheese has a rich History dating back 1000’s of years being discovered by chance when early travelers would store milk in dried sheep’s or calves stomachs which then curdled due to the traces of rennet, they began heavily salted as a means of preservation. Today there are literally 100’s of variations with even more regional influences to each variety defining many cultures with popular and quirky names like the Stinking bishop, Ticklemore and the drunken hooligan. Many of us here in the UK are unaware of the shear variety we have on our shores that would easily compete with any of our neighboring countries in taste and quality.
In this fascinating cheese tasting class we will teach guests how and where to source the best UK cheeses and how to correctly taste them, we will include a blue cheese, 2 soft cheeses, a hard cheese, goats cheese and a “guest cheese” of the hosts choice, this will be accompanied by chutneys fresh seasonal fruits crackers and fruit breads a tawny port and a British white wine which we have matched with the cheeses.
Our tastings will include a varied selection of UK artisan cheese never found in the supermarket.
Additional Extras to consider
13:00 Events crew arrive onsite and set up, this can be at any venue or location nationwide and beyond.
13:50 Room is set and our event host will meet your point of contact.
14:00 We warmly welcome your guests on arrival, depending on the format we will either seat them and introduce them to the cheeses, port and wine or be on hand to assist them if a more formal approach is required.
14:15 Tasting and facilitation if required commences
16:00 Tasting and facilitation concludes
17:00 Event crew commence derig (we leave the event space clean and tidy)
``We had a really enjoyable and fun time. We had been team training and focusing on sales for the first part of the day and so the chocolate making was a very welcome release!``