Travel with us, around the different regions of France, to discover how people and terroir have shaped the many delicious cheese varieties. As we go, Philippe Dumain will give a guided tasting and illustrate how, through the use of your senses, your enjoyment of cheese will be taken to the next level.
If you’re currently studying towards an Academy of Cheese certification, this is a fantastic opportunity to enhance your studies and fill in your tasting notes.
When: Wednesday 8th Feb 6-7pm GMT
Where: Virtual (zoom link will be emailed to you)
- Crottin de Chavignol
- St Nectaire PDO
- Tomme de Brebis
- Bleu D’Auvergne PDO
- Maroilles PDO
Taste along at home
Alternatively, you should be able to find the cheeses below at your local cheesemonger or deli: “Where To Buy Cheese” directory.
Philippe is a Doctor in Chemical Sciences and Physical Sciences graduated from University of Paris and Penn State University. After starting as a food Scientist in charge of development of new enzymatic methodologies for the Laboratories Pasteur, Philippe joined the chocolate division of Savencia group as Quality and Industrial manager for 10 years. In 1994, Philippe became Product Assessment Director for the cheese and dairy division of the group in charge of all the plants located in Europe Western and Central, South America, United States, Middle East and Asia.
Noémie 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 and Product Development’ 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.