Geeks’ Hour: Sustainable Cheesemaking

6:00pM (BST) Friday 13th October – Virtual Event

About this event

Innovative ways to help save the planet

Quality and sustainability are core pillars in Paxton & Whitfield’s philosophy, ensuring you receive the best cheeses, produced with sustainability in mind and ensuring waste is at a minimum.

Join Tom Richardson, Paxton and Whitfield Jermyn Street Manager, as guides you through a tasting of five magnificent cheeses that are exemplary examples in sustainable artisan cheese making.

Tom is not only an expert cheesemonger, he is an Environmental Management Graduate and will give you an insight into the environmental issues facing the British farming industry and why eating cheese could have a positive sustainable impact if you choose your cheeses carefully.

Tom Richardson at Paxton and Whitfield Jermyn Street

As well as tasting, you will learn about the cheeses, and their makers, who have used a variety of different sustainable practices in both their farming and cheesemaking.  

Taste Along

Buy your cheese for the event in the link above. There is plenty of cheese in the box for your household to enjoy whilst taking part in the tasting. 

For over 225 years, Paxton & Whitfield has pioneered artisan cheese and handmade fine foods. We have held the Royal Warrant of Appointment to every monarch since HM Queen Victoria in 1850; recognising our socially responsible approach to delicious artisan cheese and sustainable sourcing. From working with local producers to using our state-of-the-art maturation rooms, ensuring we bring you the best quality cheeses. We are passionate about cheese and all things associated.

Please note, all events and speakers are subject to change or alteration.

Tasting Toolkit

Three useful tools from the Academy Of Cheese to help you taste cheese like a pro before, during and after the Big Cheese Weekender.

Connect & Share

If you like what you see and eat, please shout about it on social media using the hashtag #BigCheeseWeekender. And do please keep buying good cheese: now, for the festival and afterwards!


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