Schedule of Events
Returning for 2018 are the popular Culture Club tutored tastings, with cheese writer and World Cheese Awards judge Patrick McGuigan. A full programme of free talks and demos will also run, on topics such as urban cheesemaking with Gringa Dairy & the art of cheddar with Quicke's. Find out more & book your spot.
free talks at the peter's yard tent
patrick Mcguigan's culture club tastings
Gringa Dairy's Kristen Schnepp
Live mozzarella making
Slow Food & Heritage Cheese UK
mike's fancy cheese
All the way from Belfast, Mike brings Northern Ireland's only raw milk blue cheese, Young Buck.
Fen Farm Dairy
Makers of the UK's only raw milk farmhouse brie - the mighty Baron Bigod.
The original alpine artisans are teaming up with Kappacasein to bring you the best raclette in the capital.
Elote are back with their delicious quesadillas and Mexican snacks, using Peckham's Gringa Dairy cheeses.
Cheesy streetfood specials, one-off exclusive cheeses and new product launches - as if you needed any more reasons to come...
Wild Garlic Brillat-Savarin
Paxton & Whitfield
A decadent triple cream French cheese that Paxton's has taken to new levels with a layer of wild garlic.
Tipsy Edmund Tew
blackwoods cheese co
Kent-based Blackwoods are taking their organic, raw milk cheese Edmund Tew (recently named Best Artisan Cheese in the Country) and washing it in Marc de Bourgogne (a pomace brandy made with grapes from their friends' vineyard in Burgundy). The process gives the soft cows' milk cheese a pungent orange rind, a little like the french cheese Langres. Edmund Tew is named in honour of a convict sent to Australia for stealing cheese (cheesemaker Dave Holton is Australian!).
Fen FARM Dairy
Suffolk-based Fen Farm are doing a one-off aged version of their raw milk brie Baron Bigod for the festival. The cheeses, which have been aged for several months, take on a darker colour, harder texture and more piquant flavour than the normally soft, gooey cheese. The company are also developing a wild garlic flavoured version of the cheese.
Alsop & Walker with Buchanans
An experimental blue cheese currently being developed as a collaboration between Sussex cheesemaker Alsop & Walker and London cheesemonger Buchanans for the festival. A crumbly Sussex blue cheese soaked in booze (trialling red wine at the moment!).
A brand new cheese to be launched at the festival by Peckham-based Mexican cheesemaker Kristen Schnepp of Gringa Dairy (a co-founder of the festival). Cotija is a salty, aged cheese that is perfect for crumbling and grating over tacos. Think Mexico (and Peckham's) answer to Parmesan over pasta.
A brand new cheese from Devon farmhouse cheddar-makers Quickes, which has developed an unusual new cheese made with a mix of goat and cows' milk. It's named after owner Mary Quicke’s mother, who built the original cheese dairy at Quicke’s in the 1970s. Young, pale and delicate with a gentle caramelly hint.
Bath soft cheese co
A brand new washed rind cheese from the Bath Soft Cheese Co on Park Farm near Kelston, which is rarely seen in London. The cheese is made to a gouda recipe, but is pressed and the washed in homemade cider made with apples from the farm until it has a whiffy, sticky rind, which is savoury and meaty. The cheese beneath is surprisingly sweet and buttery. Made with pasteurised cows' milk. The company's Bath Blue, which will be at the festival, was named Supreme Champion at the World Cheese Awards in 2014.