The Cheesemonger's Lunch

12:30-2:30 pm

In this cheese class we invite you to join us for a convivial cheesemonger's lunch in the tasting room above our Borough Market shop. This will involve tasting different profiles of cheese from the really young and fresh up to some of our most mature cheeses, touching on the different styles, milks and techniques involved in making them.



Along the way our speaker will guide you in what to consider when selecting cheese and how to curate the perfect cheeseboard for you. They will also present carefully curated suggested pairings and accompaniments - cured meats, fresh and dried fruits and nuts, honey, crackers, breads and chutneys. You'll be given a tasting sheet with room to make notes, as well as suggested pairings to guide you as you explore which combinations you best enjoy. At the end of the session there will be the opportunity to buy cheese from the afternoon's selection to take home. Attendees will be offered a 10% discount on all purchases made on the day, as well as a 10% discount in our online shop valid for one month.

This tasting is designed to serve as a light lunch and includes a cheese plate as well as bread, crackers and accompaniments. There will be samples of 2 wines and a beer or cider provided to give you an introduction to pairing cheese with beverages. As alcohol is served, all attendees must be over 18 years of age.

Emma joined Neal’s Yard Dairy in 2016, initially as a cheesemonger in both our Covent Garden and Borough shops, now as a member of the Wholesale team based in Bermondsey. The world of cheese has always flowed through Emma’s veins, as the daughter of a cheese shop owner in the 1980s. It was in this shop, aged 14, that she first started working with farmhouse Lancashire and developing her love for cheese and fine foods. Since then Emma has enjoyed a vast and diverse range of jobs, from designer and retail manager to roles in primary education. Most recently she managed a homeless day centre in South East London, keeping in touch with the food industry through cooking classes and the organisation of Producers’ Markets. The pull of the cheese world eventually took over and, as they say, the rest is history!

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