A perfect Pairing: Beer and Cheese
10 July 2019 — Features
We are all familiar with the idea of wine and cheese pairing, but with a whole world of new and exciting beers in the world, why limit ourselves to just […]
A focus on: Mull of Kintyre Scottish Cheddar
3 June 2019 — Features
In the historic Campbeltown Creamery on Scotland’s craggy west coast, the Mull of Kintyre creamery insist on using time-honoured methods to craft their Cheddar. The creamery has been producing cheese […]
Win a Father’s Day bundle worth over £160!
17 May 2019 — Competitions
This prize draw is now closed This Father’s day we’ve teamed up with our friends Beer52, Biscuiteers, Pasta Evangelists and Virgin Wines to bring you an incredible prize worth over […]
A focus on: Isle of Arran cheddar
16 May 2019 — Features
Often referred to as ‘Scotland in miniature’ the picturesque island of Arran is home to the award-winning Torrylinn Creamery. Here, Isle of Arran cheddar is lovingly hand-crafted by a small […]
Aged in the Somerset Caves of Wookey Hole
14 May 2019 — Cheesemakers, Features
Wookey hole Cave Aged Cheddar is an award-winning West Country Farmhouse cheddar with a nutty, tangy flavour. It is aged for up to 3 months in Wookey Hole Caves. and […]
A focus on: Caws Cenarth
30 April 2019 — Features
Caws Cenarth is a family business started by Gwynfor and Thelma Adams in 1987 in response to Milk Quotas. On their farm Glyneithinog, in the lovely and lush valley of […]
Stinking Bishop: The story of a masterpiece
16 April 2019 — Features
Stinking Bishop is a legendary cheese, so famous that most cheese lovers are fully aware of the story of its origin… Charles Martell first produced his perry-washed rind cheese in […]
Cheese Jargon
20 March 2019 — Cheese Facts, Features
From artisan to washed rind, a useful A to (almost) Z of some of the common cheese jargon used on the site and in cheese-making. Affinage: The art of maturing […]
A focus on: Curds and Croust, the Cornish Cheesemakers
28 February 2019 — Cheesemakers
Cornish cheesemakers Curds and Croust describe their cheesemaking as “passion mixed with patience, knowledge and understanding the subtleties of the look and feel of the curd.” That mindset combined with […]