Academy of Cheese presents: France – what grows together goes together
This event is now postponed. Discover the stories and flavours of six French cheeses paired with wines from the same region, and decide for yourself whether what grows together really does go together! Co-hosted by Patrick McGuigan and Lydia Harrison MW.
About Academy of Cheese presents: France – what grows together goes together
Intermediate wine tasting
The Academy of Cheese returns to WSET School London for the first in our new cheese and wine series: what grows together goes together.
This evening explores the stories and flavours of six French cheeses, paired with wines from the same region. Patrick McGuigan, cheese expert and trainer at the Academy of Cheese joins our own Lydia Harrison MW to take you on this delicious tour of different French regions.
You decide if the old adage ‘what grows together goes together’ is really true and whether these classic local matches do actually work!
About Patrick McGuigan:
Patrick is a Brighton-based freelance food journalist and cheese writer, who contributes regularly to titles including The Telegraph, The Financial Times, Harrods Magazine and Restaurant, among many others.
As one of the country’s leading cheese writers and communicators, Patrick has interviewed many of the world’s best cheesemakers, affineurs and mongers, writing extensively on the subject for the Telegraph, among others, and appearing on BBC Radio 4’s The Food Programme.
He hosts regular talks and tastings for the public, trade and press, and is a senior judge at the World Cheese Awards and the Cheesemonger of the Year award. He also runs training courses at the School of Fine Food and has studied cheese at the School of Artisan Food, the Cheese Guild and the Academy of Cheese.
- Valencay (ash coated goat’s cheese from the Loire Valley) and Sancerre
- Langres (soft cow’s milk from Grand Est) and Champagne
- Camembert du Normandie and Pommeau de Normandie
- Comte (hard cooked pressed from the Jura region) and Vin Jaune or Trousseau
- Forme d’ambert (blue from the Auvergne) and Gamay from Cote d’Auvergne
- Munster (washed rind pongy cheese from Alsace) and Alsatian Gewurztraminer
If you would like to book over the phone or have any particular enquiries about this event, please call our Student Services team on 020 7089 3841. We can also be reached by email at firstname.lastname@example.org.Visit event website