The future of British cheese industry is the subject of the fourth in our series Conversations Around The Cookery School Table. It is part of an insightful series of monthly panel events on food around topics that are close to our hearts at Cookery School.
The events offer opportunities for lively discussions, networking with like-minded food lovers, and, of course, the opportunity to taste some delicious Cookery School food.
For this new event we have brought together a fascinating panel with a wide range of experience in cheesemaking and cheese retailing.
Our panel includes writer & cheese podcaster Jenny Linford whose feature“The British Cheese Crisis”during lockdown was instrumental to the survival of many British producers, Mary Quicke – award winning 4th generational cheesemaker (Quickes was established in 1540) widely considered the Godmother of British cheese and to provide an alternative view on “cheese” there will be tastings from La Fauxmagerie – UK’s first plant based cheese monger & award winning producer of British vegan cheese.
Look out for more panellists being announced soon.
AGENDA
6pm – 7pm: Enjoy welcome drinks, networking & cheese tasting platter
7pm – 8pm: Panel Discussion with a Q&A
8pm – 8.30pm: Further networking and final goodbyes
THIS FUTURE OF THE BRITISH CHEESE INDUSTRY TALK & EVENT WILL COVER TOPICS INCLUDING:
- Has the British cheese industry fully recovered from the challenges it faced during lockdown?
- Is vegan cheese technically “cheese” can a cheese only be made with dairy milk?
- What should we look out for when buying good cheese?
- Looking at the British cheese in the export market, how does it fare in comparison to French cheese?
What can we do to ensure the survival of British Cheese?