Originally broadcast live on Mar 30, 2021 as part of the Academy of Cheese – British Cheese Weekender
Patrick McGuigan, cheese expert and Becky Paskin, whisky expert will discuss how history, landscape and craft skills influence different styles of cheese and whisky, as well as providing top serving tips and the secrets to a harmonious match between curd and grain.
Patrick McGuigan is a cheese writer, who contributes to The Telegraph, The Financial Times, Delicious and BBC Radio 4’s The Food Programme. His first book, The Philosophy of Cheese, was published by The British Library in 2020. He also teaches Academy of Cheese Level 1&2 via the Online Cheese School. www.academyofcheese/training-parters/patrick-mcguigan
Becky is a whisky journalist, presenter and consultant. In 2016 Becky became the first writer to gain a General Certificate in Distillation from the Institute of Brewing and Distilling. She is the co-founder of Our Whisky, an educational whisky platform, and is the IWSC Spirits Communicator of the Year, and the Icons of Whisky Communicator of the Year. www.ourwhisky.com
Tasting Toolkit
Three useful tools from the Academy Of Cheese to help you taste cheese like a pro.
COMMENTS-
Ian Macilwain
27/05/2023
nice idea – suggest Ms Paskin might benefit from a course in Scottish pronunciation ! Forres is pronounced Forrezz not Foray ! Look forward to further attempts to blend the multitude of flavours in malt whisky with appropriately varied cheese. Good publicity for brilliant Scottish cheeses like Hebridean blue.