Coffee and cheese are both agricultural products that offer the tantalising prospect of allowing us to taste the distinct flavours of a particular place. They are both products of terroir. The similarities do not end there: in both coffee and cheese, we experience that sense of somewhereness through the prism of the processing of the raw materials. Why are certain styles of cheese made in specific parts of the world? And how does this relate to how we think about post-harvest processing in coffee?
In this tutored talk and tasting we will explore how sensitively-made cheese and coffee both offer consumers the opportunity to taste the farming decisions that went into their manufacture and ask ourselves: what constitute the flavours of sustainability?
Bronwen Percival cheese buyer for Neal’s Yard Dairy in London. In 2012, she instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months in the Dutton Lab at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. Along with Dr. Benjamin Wolfe, she co-founded the website MicrobialFoods.org, a scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods, and more recently she served on the editorial board of the Oxford Companion to Cheese.
Francis Percival writes on food and wine for The World of Fine Wine. His work won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Francis is also a judge in The World of Fine Wine World’s Best Wine List Awards. Apart from The World of Fine Wine, his work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US.
Bronwen and Francis cofounded and host the London Gastronomy Seminars, a long-running series of lectures and talks in London dedicated to making the technical side of food and drink fun and accessible. Their book “Reinventing the Wheel was Wine & Spirits magazine’s Book of the Year 2017, was longlisted for the Art of Eating Prize, and won Best Cheese Book in the World at the 2018 Gourmand Awards.”
James Hoffmann Co-founder of Square Mile Coffee Roasters, author of the World Atlas of Coffee and the good kind of obsessed with coffee. Once, long ago, a World Barista Champion.