Join us on a journey around Belgium, where we will learn about its cheesemaking culture, history, recipes and traditions. We will hear from the Head Cheesemaker at Passendale Dairy, Hans De-Praeter, and Terre de Fromages Chairman, Jean-Marc Cabay, as they shine a spotlight on four iconic Belgium cheeses: Herve PDO, Echte loo, Vieux Postel & Passendale.
Accompanying Hans and Jean-Marc will be Jean-Philippe Humblet, Head of Sales at Bertinchamps, who will suggest the perfect beer for each cheese according to regionality and flavours.
Tuesday 21st March 6pm – 7pm GMT
Zoom: A Link will be emailed to you upon booking
Noémie Richard is “Maître Fromager” (Cheese Master) of the Guilde International de Fromagerie and a leading international figure in the industry. She comes from the French Alpes, a region known for its cheese traditions. In 2013, Noémie created the “Ecole Du Fromage” (cheese school) and today continues in her mission to spread cheese education across Europe, in her role as Head of Cheese Education Group Manager’ for the French cheese company Savencia UK. She is also part of the training team of the Academy of Cheese and a judge in many international competitions, including the World Cheese Awards, Mondial du fromage and the British Cheese Awards.
Hans De-Praeter is head cheesemaker at Passendale dairy. Since joining in 1984. he has worked across all departments: production, technical and R&D. He recently created a cheese recipe unique to Belgium: Postel. In addition to his cheese expertise, Hans is also a great brewer and beer lover.
Jean-Marc Cabay is a native of Herve and part of the Herve cheese family. He is Managing Director of Terre de Fromages S.A. and Chairman of the non-profit organization Fromage de Herve, which brings together and promotes AOP producers.
Jean-Philippe Humblet is Head of Sales for Bertinchamps Brewery, although his official job title is “Son of the brewer” which means in a family brewery you have to be multi-skilled.