The More Than Only Food & Drink campaign brought some of Europe’s lesser-known cheeses to Glasgow on 9 July 2026 for an interactive masterclass delivered in partnership with Speciality Food Magazine. Held at the Trades Hall of Glasgow and led by renowned cheese expert Patrick McGuigan, the event invited UK chefs, restaurant owners, managers and food writers to discover distinctive cheeses that are not yet widely known in the UK.
The Under the Radar: An Exploration of Lesser-Known EU Cheeses masterclass showcased 12 EU cheeses and accompaniments from 10 Member States, including products carrying Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Organic certifications. Through guided tastings and practical discussion, participants explored how provenance, traditional production methods and regional landscapes shape the character of European cheese.
Exploring Europe’s cheese heritage
Patrick opened the session by introducing the EU quality schemes and demonstrating the tasting method used in international cheese competitions: look, smell, feel, taste and finish. Participants then put the method into practice with a blind tasting of Pérail PGI from France, encouraging discussion within and between tables before the cheese and its story were revealed.
The tasting journey continued with Queso Murcia al Vino PDO from Spain, Sörmlands Ädel PGI from Sweden and Xigalo Siteias PDO from Greece. These cheeses illustrated how place, farming practices and cheesemaking traditions contribute to distinctive flavours and identities. Xigalo Siteias was served on a cracker with a drop of Romanian honey, while images of the cheeses’ regions helped bring their origins to life. Participants also contributed their own experiences, including first-hand insights into Greek and Swedish food traditions, adding a lively peer-to-peer dimension to the session.
Pairings with commercial potential
The second part of the masterclass focused on Cabriolait organic cheese from Belgium, Lithuania’s Džiugas PGI and Germany’s organic Shadow Blossom. Patrick explored how cheese professionals can use cross-selling, serving suggestions and recipes to create memorable customer experiences and increase spend per head.
An interactive pairing exercise invited participants to match the cheeses with EU accompaniments including Kwak beer, Xera Syka Kymis PDO dried figs and Bresaola della Valtellina PGI cured meat. By comparing combinations and sharing their preferences, attendees gained practical ideas for cheeseboards, retail counters and menus while discovering how products from different European regions can complement one another.
Strong engagement from UK trade professionals
The trade participants responded enthusiastically throughout the session, generating animated conversations around each table and across the room. Feedback highlighted the potential of lesser-known EU cheeses to offer a point of difference for food businesses and to serve as natural conversation starters with customers.
By combining expert guidance, sensory discovery and commercially relevant advice, the More Than Only Food & Drink masterclass demonstrated how Europe’s diverse cheese heritage can bring new flavours, stories and value to British counters and menus. The strong engagement in Glasgow also underlined the appetite among UK food professionals to look beyond familiar varieties and explore the quality, authenticity and craftsmanship found across the European Union.
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