3.00pm : Ned Palmer

Saturday 17th 3.00pm

A Cheesemonger’s History of the British Isles

Every cheese tells a story. Whether it’s a fresh young goat’s cheese or a big, beefy eighteen-month old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth century to the factory cheesemakers of the Second World War. 

Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of old favourites such as Cheddar and Wensleydale through to innovations including the Irish Cashel Blue and the rambunctious Renegade Monk. Along the way, we learn the craft and culture of cheesemaking from those who have revived and reinvented farmhouse and artisan traditions. For history nerds and food-lovers, the curious and the hungry, this is an entertaining and evolving story that is packed with strange surprises and mouth-watering inspiration from a master monger. 

Ned Palmer is a philosopher, jazz musician and cheese historian. He spent seven years at Neal’s Yard Dairy before setting up the Cheese Tasting Company. He now works with the Scotch Malt Whisky Society, the British Epicurean Society and various London craft brewers to bring audiences eccentric, eclectic and esoteric stories of the makers of great British cheese, both ancient and modern. 

A Cheesemonger’s History of the British Isles – in Five Cheeses…“I’ll be using these five cheeses to help me to tell the story of my book on Saturday. You can get them online from The Courtyard Dairy and most good cheesemongers.
Your cheesemonger of choice will be able to help you pick substitutes if they don’t have the exact ones.”Ned Palmer

 DorstoneMade by Charlie Westhead at Neal’s Yard Creamery in Herefordshire.Unpasteurised goat’s milk, rennet. 

SticheltonMade by Joe Schneider, on the Welbeck Estate in Nottinghamshire.Unpasteurised cow’s milk, rennet. 

HafodMade by the Holden Family on Bwlchwernen Fawr in Ceredigion.Pasteurised cow’s milk, rennet. 

FellstoneMade by Tom and Claire Noblet on Whin Yeats farm in CumbriaUnpasteurised cow’s milk, animal rennet. 

Edmund TewMade by Dave Holton at Blackwood’s Dairy in Kent.Unpasteurised cow’s milk, animal rennet