Winter Cheese Feast

A five course cheese indulgence!
This first Cheese School of 2013 was all about winter, terroir, indulgent feasting and cheese (and beer, wine, cider etc etc).

An evening event based at the consistently brilliant Source Food Hall and Cafe in Bristol's St Nicholas Market, we shared 5 courses - in the shape of an array of deliciously indulgent cheese dishes, prepared by Head Chef Ross Wills - each expertly matched by Fiona  to a perfect accompanying drink - from the Wild Beer Co, Red and White Wines and The Bristol Cider shop.

We were joined by cheese makers Todd Trethowan of Trethowan's Dairy and Tom Calver (who incidentally has just won Best Food Producer at the BBC Food and Farming Awards) of Westcombe Dairy who talked about their cheeses and what cheeses to look out for in the winter months. They revealed the mystery of how milk changes through the seasons and how - such a simple ingredient can turn out so many different ways.

It was great to be joined by Andrew and Brett of the brand new Somerset brewery, the Wild Beer Co who guided us through some of their barrel-aged beers. The Wild Beer Co is based at Westcombe Dairy and  provided us with a really interesting territorial element to the tastings.

Our guests left the Cheese Feast with a warm glow, a love for artisan cheese and beer and lots of ideas for cooking with it and matching it to the right drinks.








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