The Philosophy of Cheese: A cheese tasting through place & time

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Join cheese writer Patrick McGuigan and Academy of Cheese director Tracey Colley for a cheese tasting through place and time, as they discuss Patrick’s new book The Philosophy of Cheese. Published by the British Library, the new title is a dash through 8,000 years of cheese history from the first goat’s curd to American cheese Rogue River Blue.

Taste along with Patrick and Tracey, who will be putting four important cheeses from history through their paces, exploring their origins and their relevance to the modern day with expert insight into how to taste like a pro, perfect pairings and how to build a killer cheeseboard.

About Tracey: Tracey Colley has worked in the cheese industry for over 18 years; as an award winning deli owner, a top tier Account Manager and Events Organiser for fine food distributor Harvey & Brockless, and currently as a Founding & Operations Director of the Academy of Cheese.

About Patrick: Patrick McGuigan is a freelance food journalist and cheese writer, who contributes to titles including The Telegraph, The Financial Times and Delicious. He also teaches the Academy of Cheese Level 1 courses to delegates around the world in interactive webinars through the Online Cheese School. https://academyofcheese.org/courses/patrick-mcguigan/

The Philosophy of Cheese is available to buy from all good booksellers and the British Library bookshop.

The event kicks off at 6.00pm – 7.00pm GMT

On the night they will taste:

Goat’s curd

Appleby’s Cheshire

Aged Gouda

Roquefort

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