A History of the Ploughman’s Lunch
19 July 2018 — Cheese Facts, Features
It’s as if the term ‘Ploughman’s Lunch’ has been on the archetypal village pub’s menu for several millenia but you might be astonished to find out its use started far […]
A History of Brie de Meaux
9 June 2018 — Cheese Facts, Cheesemakers, Features
Brie De Meaux is the most famous of all Bries and in our opinion the very best of all. This gorgeous, buttery and earthy cheese is steeped in French history […]
Cheddar: The UK’s favourite cheese
25 May 2018 — Cheese Facts, Cheesemakers, Features
Cheddar is probably one of the most popular cheeses in the world and certainly one of the most consumed. Here’s a short history and a bit of background on this […]
Territorial Cheeses: Caerphilly to Wensleydale
16 April 2018 — Cheese Facts, Features
Britain has a proud heritage of dairy farming and over the centuries has created many exceptional and world-renowned cheeses. Some of these traditional cheeses can only be known by their […]
The Science of Cheese
5 September 2017 — Cheese Facts, Features, Health Info
It’s no surprise to us that scientists all over the world dedicate their studies to cheese, after all, what is life without cheese? These honourable men and women have been […]
Cheese Discovery
5 September 2017 — Cheese Facts, Features
With the season of school and learning upon us, we think it’s the perfect time to make new cheese discoveries. Here’s a collection of some of our most interesting and […]
A Quick Guide to ‘Best Before’ Dates
9 June 2017 — Cheese Facts, Features, Health Info
According to one of the UK’s supermarkets over 55% of us throw away anything that is past its Best Before date! What an enormous waste we say, especially when the […]
Famous ‘descendants’ of the Caerphilly family
24 February 2015 — Cheese Facts, Cheesemakers, Features
Caws Cenarth in West Wales is a fantastic example of a modern British cheese producer in a booming industry. A family business, it was started by Gwynfor and Thelma Adams […]
A Secret History of Reblochon
27 January 2015 — Cheese Facts, Cheesemakers, Features
‘Pinch a cow’s udder again…’ No we haven’t eaten so much cheese that we’ve lost our grasp on reality, this is simply the translation of the word ‘Reblochon’, which derives […]