The Last of Their Kind: Endangered British Cheeses and How to Save Them

There are just a handful of farms left in the UK making traditional regional cheeses, such as Red Leicester, Lancashire and Wensleydale.  

Join cheesemonger Andy Swinscoe from the Courtyard Dairy and cheese writer Patrick McGuigan, plus the cheesemakers themselves, in a tasting talk exploring why territorial cheeses matter, the differences between farm and factory cheeses, and the importance of traditional cheesemaking.  

The cheesemakers who will be part of the panel, plus the cheeses we will be trying:  

Graham Kirkham: Kirkham’s Lancashire 
Jo Clarke: Sparkenhoe, Red Leicester 
Sally Hattan: Stonebeck, Wensleydale

There will be a Food Diversity Day cheese tasting pack available to go along with the talk, however is not essential to participate in the talk. Purchase via the Courtyard Dairy online shop.

This talk is part of a whole day of online talks covering seeds, lentils, grains, drinks, cities, oceans, restaurants, meat & dairy, and more.

Please note: The link to join the session via Zoom will be emailed to you ONE HOUR before the start time. If you are unable to join the live session, you do not need to register. The talks will be uploaded to Eating to Extinction YouTube channel the following week.

For other talks and food experiences happening on Food Diversity Day visit the website.

The Last of Their Kind: Endangered British Cheeses

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