Exploring Terroir in Cheese
Join Senior Cheesemonger Max Melvin of La Fromagerie in an exploration of ‘terroir’ in cheese. Come and find out about this strange and beautiful French concept as we discuss what it is, why it matters and how cheesemakers, sellers and consumers might build it and maintain it.
Broadcast live on 29/09/21
There is an accompanying cheeseboard available with some very special cheeses from across France including a farmhouse Saint-Nectaire and the legendary Beaufort Chalet d’Alpage – the cheese on which La Fromagerie was built.
The cheese selection contains:
For 1 -2 people to share
Crottin de Chavignol | Sancerre, Goat, Unpasteurised (1 unit)
Saint Nectaire Fermier | Auvergne, Cow, Unpasteurised (80g)
Salers Tradition | Auvergne, Cow, Unpasteurised (80g)
Beaufort Chalet d’Alpage | Savoie, Cow, Unpasteurised (80g)
Roquefort Carles | Aveyron, Cow, Unpasteurised (80g)
ACCOMPANIMENTS
Box of La Fromagerie Biscuits
Tasting Notes
Order Cheese Selection
Join Senior Cheesemonger Max Melvin of La Fromagerie in an exploration of ‘terroir’ in cheese. Come and find out about this strange and beautiful French concept as we discuss what it is, why it matters and how cheesemakers, sellers and consumers might build it and maintain it.
There is an accompanying cheeseboard available with some very special cheeses from across France including a farmhouse Saint-Nectaire and the legendary Beaufort Chalet d’Alpage – the cheese on which La Fromagerie was built.
Max Melvin
Max has worked with La Fromagerie since 2013, becoming Senior Cheesemonger and more recently Head of Education. He has written and presented a number of courses, seminars and evenings for the company, engaging with both members of the public and the industry in person and online.
He is a training partner with Academy of Cheese and teaches the course to members of the public, the hospitality industry and La Fromagerie’s own cheesemongers and general staff.
Along with Patricia Michelson, Max has started La Fromagerie’s popular new series of Saturday evening virtual cheese tutorials, Beneath the Rind, that tackle this interesting subject using politics, history, geography, culture, religion and science as lenses.
He has an MA in Moral and Political Philosophy, strong interests in the science of cheese and the history of food, along with teaching experience.
Tasting Toolkit
Three useful tools from the Academy Of Cheese to help you taste cheese like a pro.
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