Cheese Tasting part 2 | British Cheese Weekender 2020
For part two of the cheese tasting instalment from British Cheese Weekender, take a trip around Wales and the Yorkshire Dales to discover the stories behind some fabulous British cheeses from the iconic Wensleydale Creamery to new cheesemakers in Wales. For those studying online with the Academy of Cheese, take advantage of these tutored tastings to support your studies or simply taste along at home and enjoy some great cheese.
Why not download the Academy of Cheese Structured Approach to Tasting sheet, helping you effectively describe the cheese you are tasting.
Ty Caws: Welsh Cheese Unwrapped
Join Owen Davies, founder of Cardiff based cheesemonger Ty Caws, as he takes us on a tour around his homeland with this Introduction to Welsh cheese and their cheesemakers. Owen showcases some of the highlights of Welsh cheese, offering eloquent descriptions, tasting notes and pairings for each. Why not taste along at home and compare your tasting notes with Owen’s!
Cariad am y Caws – For the love of cheese!
Taste along with: Brefu Bach, Jebel, Hafod Cheddar, Perl Las, Celtic Promise, Teifi Halloumi
Contains content from the following modules from Academy of Cheese Level One course:
- Module 5 Communicating
- Module 8 Tasting
Wensleydale Creamery: Grading & Tasting
Offering a behind the scenes peak into the life of a specialist cheese grader, Phil Jones from Wensleydale Creamery tastes his way through a selection of the creamery’s finest cheeses. Whilst demonstrating the correct way to use a cheese iron, Phil explains what to look out for when grading cheese and discusses how this iconic British cheese is made, from the role of their unique starter cultures to the milk that must be collected from within 25miles of the creamery.
Taste along with: Kit Calvert, Traditional Wensleydale, Blue Wensleydale, Yorkshire Cheddar
Contains content from the following modules from Academy of Cheese Level One Course:
- Module 1 Milk Production & Cheesemaking
- Module 2 Maturing, Affinage and Grading
- Module 8 Tasting