Discover the taste of the four nations cheese in this hour masterclass, characteristic cheese from England, Ireland, Scotland and Wales.

ST ANDREWS FARMHOUSE CHEDDAR
Jane Stewart’s herd of Friesian Holsteins graze outside near the coast of Fife, braving the chill blasts from the North Sea. Eating the cheese from their milk is heart-warming. Cow, Raw Milk – Sharp and fruity. 

TEMPLEGALL
Smooth and mouth filling, with notes of brown butter and roasted nuts. 
Supreme Champion winner at The Artisan Cheese Awards. A truly special cheese, made only in the summer months, and, even then, only when the milk is just right. The Hegarty’s French cheesemaker has brought more than a hint of the Franche-Comté to the Cork countryside. Cow, Raw Milk, Vegetarian. Allegen: Contains lysozyme.

GOLDEN CENARTH
Smooth, supple and buttery. Pungent from a cider wash.  
A cross between a Reblochon and an Epoisses, Golden Cenarth cheese is a soft, pungent, washed-rind cheese that has gone on to win several awards, including Supreme Champion at the British Cheese Awards 2010 and Best British Semi-Soft Cheese in 2016. Cow, Pasteurised, Vegetarian.

WIGMORE
Smooth, milky and delicate. 
This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour. Sheep, Thermised, Vegetarian.

This masterclass is presented by The Cheeseworks, Cheltenham’s leading cheesemonger.

www.thecheeseworks.co.uk

This is a one-hour masterclass, includes sampling of cheese and wine, juice is available for non-alcohol drinkers.

Tickets are £10.00 per person to help cover part of the cheese and wine cost; tickets are on sale via our website. Limited tickets available.