I’ve already mentioned I’ll be doing more live events this year and one vehicle for this will be Cheese School, a joint project with Jess and Todd Trethowan of Trethowan’s Dairy. Jess and Todd not only sell some of the best cheese in Britain at their tiny but brilliant shop  in St Nicolas’ Market in Bristol but make it too: they produce the highly regarded Gorwydd Caerphilly.

Jess and I thought it would be great to create the ultimate experience for cheeselovers where you could meet and talk to cheesemakers, try new cheeses and get loads of new ideas and tips for serving cheese and how to buy and look after it - many taken from my recently published cheese book Fiona Beckett's Cheese Course. Each day will include a session where we pair cheese not only with wine but with beer and other drinks.

Although we will from time to time be introducing cheeses from France, Italy and other European countries for comparison the emphasis will be firmly on British artisanal cheeses. The first course, which will take place on Sunday April 11th at Bordeaux Quay Cookery School in Bristol will have as guest cheesemakers Todd Trethowan and Sam Holden who with his wife Rachel makes Hafod Cheddar at the family farm in west Wales.

The day will also include a cooking demonstration where I’ll be giving you some new ideas for that all-time favourite macaroni cheese - we’ll be eating the results at lunch! - and you’ll get a cheese goody bag, recipes and a cheese and wine pairing guide to take away.

To book, find out about future courses or organise a tailor-made one for yourself visit the cheese school website www.cheeseschool.co.uk or call 0117 902 0332