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Fermentation and Cheese
March 23 at 19:00 - 21:00£50
This fermentation and cheese class will look at how understanding bread and beer can help us better understand cheese. Cheese, bread and beer are more than a tasty supper. The cheesemaker, baker and brewer are all masters of fermentation. Controlling and manipulating the actions of yeast, lactic acid and bacteria are crucial for all three disciplines. Alongside this we will also sample some of our other favourite fermented goods, including homemade lactic acid pickles.
This tasting is designed to serve as a light meal and includes a cheese plate of 6-8 cheeses as well as bread, crackers and accompaniments. Samples of 4-6 appropriate beverage pairings will also be offered. As alcohol is served, all attendees must be over 18 years of age.
Francis Percival read History at Christ’s College Cambridge before embarking on a career in professional food. After stints as a chef and fishmonger he now dedicates his time to writing about food and wine. He is food editor of The World of Fine Wine, for whom he also writes a regular column. His work on cheese appears in Culture, and he has contributed to many other publications including Decanter, Gourmet, and Saveur. Francis is also a co-founder and convenor of the London Gastronomy Seminars a series of interdisciplinary public lectures exploring food culture and science.