A guide to selecting, cooking and serving baked cheese
24 July 2019 — Features
We all want our dinner parties to impress and, while traditional cheese and crackers can work well as an appetiser, baked cheese can take your menu to the next level. […]
A focus on: Bookham Harrison Farms
24 July 2019 — Features
Bookham Harrison is a family owned business on the Sussex border with Surrey, twenty minutes south of Guildford, in the village of Rudgwick. The Harrison family started milking nine cows […]
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 […]
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 […]