Mons Cheesemongers & The Kernel Brewery
Nov
21
7:45 PM19:45

Mons Cheesemongers & The Kernel Brewery

CLICK HERE TO BUY TICKETS

Mons Cheesemongers are teaming up with Evin O’Riordain, owner of The Kernel brewery, for an evening of beer and cheese. Long before he became a brewer, Evin was himself a cheesemonger and is an old friend and colleague. He’ll be bringing along a range of his beers for us to taste and pair with a selection of cheeses and giving us some background to his brewery and the brewing process. If you’re a fan of great beer and delicious cheese this promises to be a must-see event.

Alongside the cheese and beer, we'll also be serving accompaniments, so we promise that you won’t be leaving hungry.

YOUR HOST:

Chris George's love for cheese began when he started working for Neal’s Yard Dairy (NYD) in 1995. His roles included retail, cheese maturation, wholesale and export. In 2004 Chris established NYD’s tastings and education programme which he ran until he left NYD in 2011.

Since then he has earned his Advanced Certificate in Wines and Spirits with the WSET and Concise Certificate in Brewing Technology from The Siebel Institute, Chicago. Based in New York from 2011 until 2016, he learned to brew beer, worked for craft beer company Beer Table in Manhattan’s Grand Central Station, and established and managed the cheese program for Mekelburg’s, a high-end grocery and craft beer bar in Brooklyn, New York. He has also taught for a variety of institutions including Murray's Cheese, New York, The San Francisco Cheese School, California and The School of Artisan Food in Nottinghamshire and was also a contributing writer for The Oxford Companion to Cheese.

At the weekends Chris can be found running his own small cider business, Cork & Crown, in South East London.

He has been working for Mons Cheesemongers since 2016.

CLICK HERE TO BUY TICKETS

View Event →

Beer and Cheese
Sep
26
7:45 PM19:45

Beer and Cheese

CLICK HERE TO BUY TICKETS

Pairing wine with cheese is a well established norm. So the suggestion that beer is equally well suited to the task is often met with surprise, if not downright horror. But do not be surprised (or horrified) by such a notion. Beer and cheese grew up side by side in the fields, pastures and farming communities of our forebears and were enjoyed together for millennia.

Until recently the term ‘beer’ was synonymous with light, generic, industrial lager. However, with the ascendance of the craft beer movement, that picture has been transformed dramatically. Sour beers, saisons, porters, not to mention the all-conquering IPA, are all now readily available from market stalls to supermarkets. That diversity of styles offers a myriad of possibilities when it comes to enjoying beer with a similarly vast array of cheeses.

Join us to eat, drink and unravel some great examples of these two ancient fermented foodstuffs. Alongside the cheese and beer, we'll also be serving accompaniments so we promise that you won’t be leaving hungry.

YOUR HOST:

Chris George's love for cheese began when he started working for Neal’s Yard Dairy (NYD) in 1995. His roles included retail, cheese maturation, wholesale and export. In 2004 Chris established NYD’s tastings and education programme which he ran until he left NYD in 2011.

Since then he has earned his Advanced Certificate in Wines and Spirits with the WSET and Concise Certificate in Brewing Technology from The Siebel Institute, Chicago. Based in New York from 2011 until 2016, he learned to brew beer, worked for craft beer company Beer Table in Manhattan’s Grand Central Station, and established and managed the cheese program for Mekelburg’s, a high end grocery and craft beer bar in Brooklyn, New York. He has also taught for a variety of institutions including Murray's Cheese, New York, The San Francisco Cheese School, California and The School of Artisan Food in Nottinghamshire and was also a contributing writer for The Oxford Companion to Cheese.

He has been working for Mons Cheesemongers since his return to London in 2016.

CLICK HERE TO BUY TICKETS

View Event →
Spring and Seasonality
Jun
13
7:45 PM19:45

Spring and Seasonality

Cheese making was once a seasonal affair, but with the advent of large scale dairy farming and refrigeration the limited and seasonal availability of milk became a thing of the past. For modern consumers, milk is available all year round for their lattes, cornflakes and cheeses.

But, there are still those who follow the ebb and flow of the seasons, utilizing fresh pastures which are unavailable during the Winter whilst allowing their animals to birth and wean their young within their natural cycles. The result is cheeses made exclusively from milk of the highest quality, and an annual break from the daily routine of milking and cheese making - everyone needs a holiday.

As a result, Spring sees a welcome return to our counter for many seasonally produced cheeses, whilst there are others that grace our shelves all year round which are produced solely from animals grazing pastures during the warmer months of the year.

This evening we’ll be enjoying and comparing hard, soft, and blue cheeses whose production is determined and driven by the changing seasons and discussing the benefits and pit falls of these traditional farming practices.

As always there will be drinks and accompaniments aplenty so you won’t be leaving hungry.

TICKETS: £ 45 PER PERSON

Please note that we require a minimum of 12 attendees to run each class .

YOUR HOST:

Chris George's love for cheese began when he started working for Neal’s Yard Dairy (NYD) in 1995. His roles included retail, cheese maturation, wholesale and export. In 2004 Chris established NYD’s tastings and education programme which he ran until he left NYD in 2011.

Since then he has earned his Advanced Certificate in Wines and Spirits with the WSET and Concise Certificate in Brewing Technology from The Siebel Institute, Chicago. Based in New York from 2011 until 2016, he learned to brew beer, worked for craft beer company Beer Table in Manhattan’s Grand Central Station, and established and managed the cheese program for Mekelburg’s, a high end grocery and craft beer bar in Brooklyn, New York. He has also taught for a variety of institutions including Murray's Cheese, New York, The San Francisco Cheese School, California and The School of Artisan Food in Nottinghamshire and was also a contributing writer for The Oxford Companion to Cheese. He began working with Mons Cheesemongers in 2016.

View Event →
A Winter Cheeseboard with Mons Cheesemongers
Jan
17
7:30 PM19:30

A Winter Cheeseboard with Mons Cheesemongers

SOLD OUT

It’s getting darker. It’s getting colder. The urge to hibernate is upon us. With spring but a distant glimmer on the horizon, what better way to maintain strength and spirits than with a bold, fortifying cheeseboard?

Cheese has always been a seasonal affair, a fact oft forgotten in an age of industrialization, refrigeration and homogenization. For millennia, the cheeses which graced our ancestral tables would vary with the seasons and the cheeses of the winter months provided an appetizing source of fat and protein in an otherwise lean diet.

At this event we will taste and discuss a selection of cheeses that could (and should) be at the top of your shopping lists throughout this chilly of year. Not only will we be sampling some of the traditional Mons stalwarts from France and Switzerland, but also a selection of the British cheeses which have made a recent and welcome arrival to our Dulwich cheese counter.

Alongside the cheese we'll also be serving delicious beverages and accompaniments.

Bring a warm jumper, an appetite and prepare yourself for a hearty tasting experience.

Tickets are priced at £45 per person.

SOLD OUT

View Event →
An Introduction to our Cheeses
Oct
25
7:30 PM19:30

An Introduction to our Cheeses

At this evenings event (our first publc tasting) we’ll try some of the cheeses that have proved the bedrock of the business, explore their culture and history, and also enjoy some relative newcomers, cheeses which demonstrate the ongoing skill, passion and dedication of cheese makers throughout France, and further afield.

If you would like to learn a little more about our enthusiasm for cheese, and maybe gain a little extra cheese knowledge whilst indulging in some of the best cheeses we have available, then you won’t be disappointed.

Alongside the cheese we'll also be serving up some top notch beverages and accompaniments.

As this is our first ever event we are offering it at the special price of only £20 per person. We look forward to welcoming you.

Mons Cheesemongers

BUY YOUR TICKETS HERE

View Event →