Robert Burns – the part-time cheesemaker
Robert Burns, of Burns’ night and ‘Auld Lang Syne’ fame was an excise officer by day and poet by night, but in fact also dabbled in cheesemaking on his dad’s […]
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 […]
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 […]
Territorial Cheeses: Caerphilly to Wensleydale
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 […]
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 […]
Can You Eat Cheese Rind?
There are many delicious cheeses that have a distinctive rind around the edge. The question is, can (or should) you eat it?
Cheese Scientists Offer These Four 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 […]
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 […]
Tips To Care For Your Cheese
Here are some tips to care for your cheese and keep it in its best condition… Storage Cheese is always best when enjoyed fresh, however our cheeses can be stored […]