French Cheeses Paired with British Beer – Masterclass
French Cheeses Paired with British Beer: A Flavourful Twist on Tradition.
Are you ready to explore an unexpected pairing that challenges the classic beer and cheese combo?
This masterclass offers a fresh take on a beloved culinary tradition, allowing you to experience unique, bold flavours through the union of French cheeses and British beers. It’s an exciting opportunity for any cheese lover to expand their palate and dive deeper into the art of cheesemaking.
Learn from an Expert: Hosted by Patrick McGuigan, a renowned UK-based cheese writer and teacher, this event brings the expertise of a true cheese aficionado. Patrick has travelled across the world—from the Swiss Alps to Vermont—interviewing the best cheesemakers and cheesemongers, gaining an unparalleled knowledge of the craft. You may have seen him in national newspapers like The Telegraph or heard him on BBC Radio 4’s The Food Programme.
Why Attend? Unexpected Pairings: Move beyond the traditional wine pairing and discover how British beers can bring out the best in French cheeses.
Event Details:
Duration: 1 hour
Cost: £11.00
Ticket Availability: Tickets must be booked in advance, as they are limited. Includes cheese and sampling and pairing with drinks.
No tickets will be available on the day to ensure minimal waste of delicious cheese! Main Festival entrance ticket is required, separate from the masterclass ticket.
Brillat-Savarin is a soft-ripened triple cream cow’s milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. It was created c. 1890 as “Excelsior” or “Délice des gourmets” (“Gourmets’ delight”) by the Dubuc family, near Forges-les-Eaux in Seine-Maritime. Brillat-Savarin is produced all year round mainly in Burgundy.
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d’origine contrôlée (AOC) cheeses, it is classified as an Alpine cheese.
Roquefort is a sheep milk blue cheese from southern France. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, and has a protected designation of origin.
Goat cheese, or chèvre in French, has a long history in France and is a cherished food tradition. Goat cheese originated in the Mediterranean and Middle East, where goats were more common than cows and in the 8th century, the people of France’s Loire Valley embraced goat cheese as a delicacy. The Loire Valley is still well known for its chèvre today.
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British Beers in the tasting.
- Hophead Golden Ale
- Peach Lager
- Toast IPA
- London Porter