TNCN Christmas Party!

Share

Expect lively cheese chat, cheese tasting, a quiz, special guests and more!

Tune in on YouTube, December 15th, 8pm

Charlie will be tasting a special Christmas Cheese Selection from the Fine Cheese Co.

It’s called ‘All of a Twist’ and is available to order here:

http://www.finecheese.co.uk/cheese-gifts/cheese-hampers-selection-boxes/fine-food-gifts/all-of-a-twist-the-modern-classics-cheese-and-partners-selection-box

Details of the selection are below and of course cheeses can be purchased separately:

PITCHFORK CHEDDAR
250g – Cow, Raw Milk
An Artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.

SPARKENHOE BLUE
300g – Cow, Raw Milk
A raw milk blue cheese, made to a traditional, local recipe by Will Clarke, son of Jo and David Clarke, who are famous for their Sparkenhoe Red Leicester.  The paste is compact and still a little crumbly, while the blue veins meander through the narrow fissures between the curds. The result is a mellow, buttery and rich blue cheese.

WINSLADE
230g – Cow, Vegetarian, Pasteurised
Winslade is a rich and silky-smooth cheese. Its gooey paste is encased by a band of spruce that imparts a delicate, woody aroma. The flavour is full, fruity and complex but never over-powering with a quiet, floral earthiness. It is a decidedly refined cheese, made in Hampshire, England with finesse.

MILLER’S ALE CRACKERS
100g
A deeply savoury and tweedy-textured, square cracker for cheese. Made from de-constructed beer ingredients: hops, roasted wheat, barley and malt, plus a generous splash of English Ale.

MILLER’S ALE CHUTNEY
200gA gently spicy & fruity chutney with a slug of English Real Ale.

Related Events

Affineur of the Year
Dec 05
Affineur of the Year
Jun 01
EventsMasterclass

Project Priscilla and Beyond…In conversation with Affineur of the Year Perry James Wakeman.  

Affineur of the Year, and “cheese whisperer”, Perry James Wakeman from Rennet and Rind, joins us from his maturing rooms in Cambridgeshire, to talk about his passion for nurturing fine cheeses to their full potential. Hear from Perry, one of the top cheesemongers in the UK and now a legend in the industry, as he shares the tricks, tools and techniques that led him to success with his winning cheese, “Priscilla”.

WSET Wine and cheese
May 05
WSET Wine and cheese
Jun 21
EventsMasterclass

Celebrate English Wine Week with a cheese and wine pairing evening, in collaboration with WSET

Celebrate English Wine Week  with some expertly selected wine and cheese pairings in collaboration with WSET, at their London Wine School.

Affinage with MonsFormation
May 24
Affinage with MonsFormation
Oct 03
EventsMasterclass

Affinage with MonsFormation October

Deeply rooted in the glory of French cheese tradition, MonsFormation integrates hands-on practice, formal instruction, and classroom discussion to train cheese professionals.  

COMMENTS