Founded by Patricia Michelson in 1992, La Fromagerie now comprises three award-winning shops in London and a successful wholesale business supplying some of the country’s most respected fine dining restaurants. Patricia’s love of cheese began up a mountain whilst she was skiing in Meribel. She returned to London with a wheel of Beaufort Chalet d’Alpage which she sold from her garden shed, graduating to a stall in Camden market a year later, and then to her first shop space in Highbury. In 2002 she opened a shop on Moxon Street in Marylebone and she opened in Lamb’s Conduit Street, Bloomsbury late Summer 2017. All three locations feature her signature cheese rooms and tasting cafés. Patricia has a global reputation as cheese expert and as an ambassador for traditional artisan cheese making in Europe. She has written two best selling books, her second book Cheese: The World’s Best Artisan Cheeses has been translated into more than eight languages and sold across the world.
The course will be taught by Max Melvin, one of our senior cheesemongers and educators. He has written and presented many cheese workshops that take a unique multidisciplinary approach to this fascinating subject. They take in his background in science, politics, philosophy and teaching. He is especially interested in the science of milk and cheese and makes our beautiful homemade cultured butter.