13/05/2026
Raw cheese, live cultures, slow food and good company
We are so excited to be part of this weekend’s Nourish & Nurture festival in Cambridge with a table full of fermented goodness disguised as cheese (Spoiler Alert: it is actually cheese, but more on that later).
This is going to be a brilliant opportunity to hear from and meet some of the leading voices in the fermentation world exploring food, fermentation, wellbeing and nourishment including , and and who recently popped into the shop with friend of The Fig Catalina Brumann who is the owner of and the mastermind behind this exciting event.
We will have a selection of traditionally made cheese as well as our grazing boxes which include fruits, nuts, antipasti and of course cheese.
So what has cheese got to do with Fermentation I hear you ask....... Well fermentation comes in many forms, from kimchi and kombucha to sourdough, wine (phewww) and traditionally made cheese.
Cheese is one of the world’s oldest fermented foods and traditional milk cheese, shaped by bacteria, carry the character of their landscape, season and microbiome. From bloomy rinds to alpine styles and blues, every cheese tells the story of fermentation in its own delicious way.
More information and tickets can be found here: https://www.eventbrite.co.uk/e/nourish-nurture-food-wellbeing-and-sustainable-living-festival-tickets-1976466506526
