A FROMAGE-focused evening will look at a century of changes in cheese production.

Neal's Yard Dairy's Bronwen Percival and food and wine columnist Francis Percival will speak about how science can help restore the unique flavours previously created when the process of making cheese was entirely driven by the microbes native to the farms where it was made.

The £20 talk, which includes tasting of six cheeses and a free glass of wine, will take place on Thursday from 7.30pm at Abingdon Abbey. Book via scienceoxford.com