Coeur du Berry
Coeur du Berry is found in our Heart-Shaped Box. It inherited its special shape due to being produced near a village called ‘Saint Valentin‘, located between Châteauroux and Bourges in […]
Fondue: The Ultimate Food for Parties
Fondue ‘became’ the national dish of Switzerland after some passionate promotion from the Swiss Cheese Union in the 1930s, although the earliest recipes for basic cheese fondues can be found […]
Cheese Scientists offer these 4 cheese truths
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 […]
The legend of Manchego DOC
If you ever drive through mainland Spain you may encounter almost desert-like fields where herds of white, hornless sheep roam. These are the arid plains of La Mancha, and are […]
Cheese Jargon
Cheese Jargon: From artisan to washed rind, a useful A to (almost) Z of some of the common cheese terms used on the site and in cheese-making. Affinage: The art […]
Does cheese make for sweet dreams?
Cheese-induced dreams can depend on several factors, such as the age and type of cheese eaten, how much is eaten and the delay between eating the cheese and falling asleep. […]
A Secret History of Reblochon
‘Pinch a cow’s udder again…’ No we haven’t eaten so much cheese that we’ve lost our grasp on reality. ‘Reblochon’ is derived from the French word ‘reblocher’, or ‘re-milk’, as […]
A History of the Ploughman’s Lunch
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
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 […]