Interested in moving beyond goats-cheese-with-Sauvignon-Blanc?
In our popular classes on the Science of Taste we try to expand the possible pairings for cheese by pouring some sake. The match, rooted in the highly-umami savoury character of the best Cheddar, is always one of the highlights of that tasting. For this session, we are going to take things one-step further. We will be joined by Jörg Müller and Elyse Li of sake-importer Japan Gourmet and the tasting will explore the diversity of styles of sake from around Japan, with the emphasis upon pairing with the cheeses of the British Isles.

Jörg Müllerwas born in Lübeck. After studying in Japan during his time at university, he developed a passion for Japanese food and drink. Together with his wife, Yoshiko Ueno-Müller, he founded Ueno Gourmet in Germany in 2005 with a view to sourcing and importing the very best premium sake. The company now operates in Germany, Switzerland, and the UK and Jörg spends his time teaching and communicating about Japanese gastronomic culture. He is a member of Slow Food and the Sommelier Union Germany.

Elyse Li is the founder of Next Generation Hospitality Consulting and the managing director UK of Japan Gourmet. She read for a degree in management with an emphasis on the hospitality industry at the Liverpool John Moors University and subsequently read for an MSc China and Globalisation at King’s College, London. She is from an international business management background and has a special interest in the food and drink industry. She is a professional qualified sommelier, a food editor, and is one of the key persons to actively push Sake knowledge in the UK.

Francis Percival read History at Christ's College Cambridge before embarking on a career in professional food. After stints as a chef and fishmonger he now dedicates his time to writing about food and wine. He is food editor of The World of Fine Wine, for whom he also writes a regular column. His work on cheese appears in Culture, and he has contributed to many other publications including Decanter, Gourmet, and Saveur. Francis is also a co-founder and convenor of the London Gastronomy Seminars a series of interdisciplinary public lectures exploring food culture and science. ....................

This Cheese Class will be held at

Neal's Yard Dairy-The Warehouse
6-8 Park Street