Three days have been earmarked for learning about cheddar, stilton and crumbly cheese such as Wensleydale, and will be offered to a maximum of 10 chefs on a first come, first serve basis, free of charge. Cheddar will be on the agenda at Taw Valley in Devon on March 24; stilton in Melton Mowbray, Leicestershire, on April 15; and the "crumblies" in Malpas, Cheshire, on June 8. The day will involve an introduction to cheese making, a cookery demo and tasting by one of its development chefs, a tour of the creamery, and a cheese grading and tasting session. Senior brand manager Jen Wheildon says the company wants to show chefs how the cheese is made to get a better understanding of it. "Our cheese grader will take them through the cheese from mild to mature, help to detect which is a poor cheese and a good one, why and how you flavour them, and what cultures are used for different flavours. Our development chef Mark Farmer will be demonstrating dishes." She adds that the day will appeal to any chef from fine dining to basic cooking. • For further information, contact Suzanne Barshall at the Craft Guild's HQ on 0208 948 3870 or email [email protected]