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Top five new cheeses of 2013
Not all of these cheeses were launched this year, but they are all fairly new and have really hit their stride in 2013. Go get 'em!Pic courtesy of www.bistroatthedeli.co.ukBaron BigodFen Farm Dairy,...
View ArticleVIDEO: Great Taste Awards 2013 - the cheese winners
This year's Great Taste Awards saw a clutch of cheeses win coveted three-star status with several being named among Britain's Top 50 Foods.The Guild of Fine Food (which organises the GTAs) teamed up...
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St Jude: Britain's best raw milk cheese
Wise old curd nerds will tell you that it takes five years for a new cheese to really hit its stride. According to conventional wisdom, cheesemakers must first master seasonal changes in the milk...
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World Cheese Awards: Montagnolo Affine wins again
So the dust has settled after last month's World Cheese Awards and I've had a bit of time to digest (literally) what went on. The Supreme Champion, whittled down from more than 2,700 entries by...
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Hafod: taking it slow
It only takes a few weak rays of sunshine for Brits to start flashing the flesh and breaking out the flip-flops, but that's nothing compared to the delirium of cows when spring arrives. According to...
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Rosary goat's cheese wins British Cheese Awards 2014
Flavoured cheeses are often frowned upon by fromage purists, but this year's winner of the British Cheese Awards proves there are some great examples out there. Rosary goat's cheese, flavoured with...
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CHEESE OF THE WEEK: Quickes Vintage
I paired this cheese with a cider at a recent event I organised with the Brighton Food Society and it went down a storm. Devon producer Quickes Traditionalages most of its cheddars for around a year,...
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Top five cheese and beer matches
I've never really understood why red wine is lauded as the perfect partner for cheese. The tannins often clash and clang with the creaminess of the cheese horribly. Beer is better in my experience with...
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CHEESE OF THE WEEK: Occelli in chestnut leaves
Beppino Occelli's range of grand cheeses arewrapped in everything from straw to tobacco leavesMention the words 'flavoured cheese' to a serious fromage lover and their face will usually fall into a...
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Burrata: move over mozzarella
Photo: She Paused 4 ThoughtIt's hard to walk anywhere in Puglia without bumping into an olive tree or tripping over a grape vine. The region's fertile plains, which stretch along the heel on the boot...
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CHEESE OF THE WEEK: Västerbottensost
Without coming over all new age, there is something beautifully holistic and harmonious when a cheese naturally matches a wine or beer made in the same area. It's hard not to get a warm fuzzy local...
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Flavoured cheese: anyone for Thai curry cheddar?
Earlier this year Waitrose ran a clever social media competition encouraging shoppers to come up with new ideas for flavoured cheeses, which the public then voted for online. The final shortlist...
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Elbow deep in curds at the School of Artisan Food
Hair nets à go-go: making a lactic cheeseWe've barely had time to pull on our wellies and natty blue hair nets at the School of Artisan Food's cheesemaking course, before tutor Paul Thomas has us...
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Top five crazy Continentals
Cheddar and Camemebert are all well and good, but sometimes only a cheese matured in a sheep's stomach will do (in Bosnia anyway). Here are my top five weird and wonderful European cheeses....
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Cheese of the Week: Anster
Named after the nearby fishing village of Anstruther in Fife (which locals call Anster), this relative newcomer is a Cheshire-style cheese made by the St.Andrews Farmhouse Cheese Company with raw milk...
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Top five new wave cheeses for 2015
The British cheese scene is an exciting place at the moment with a new generation of producers coming up with some fantastic new cheeses, which often draw on classics such as Brie and Stilton but have...
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Appleby's Cheshire: the fall & rise of British territorials
In the early 1980s Britain's specialist cheesemakers were hanging on by their fingernails as cheap, industrially produced supermarket products ruled the shelves. It's hard to believe now, but the...
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Paxton & Whitfield's cheese journal
I'm the sort of person who goes upstairs for something and can't remember what it was until I've walked back down again, so remembering all the different cheeses I've scoffed is a frankly impossible...
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Kirkham's Lancashire two ways: Classic and Tasty
'What's your favourite cheese' is one of those impossible questions to answer, like 'what's your favourite album?' or 'which is better, crisps or biscuits?' But there are some cheeses I go back to...
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Barkham Blue wins British Cheese Awards 2015
Barkham Blue was picked from nearly a thousand cheeses entered into this year's British Cheeses Awards to be named supreme champion.The soft, creamy blue, which is made with Channel Island milk in...
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CHEESE OF THE WEEK: Besace Affine
Don't judge a cheese by its cover. This wonky goats' cheese coated in ash is not exactly a looker (my father-in-law described it as 'fish head' cheese) but it was the stand out fromage on my Christmas...
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Golden Cross: 'It's a 24/7 life'
Golden Cross had a good awards season last year with its eponymous goats cheese winning super gold at the World Cheese Awards and named best soft white at the British Cheese Awards. Not that owners...
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Top five new British cheeses
The British cheese scene goes from strength to strength with new producers and new cheeses appearing all the time. What's been noticeable in the past year or is how British cheesemakers are being more...
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Shropshire Blue wins British Cheeses Awards 2016
Cropwell Bishop is best known for its Stilton, but it was the Nottinghamshire company's Shropshire Blue that was named Supreme Champion at this years British Cheese Awards.The spicy, nutty blue cheese,...
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Baron Bigod and the raw milk revolution
In many ways the story of Fen Farm Dairy in Suffolk is a familiar one. Third-generation dairy farmer Jonny Crickmore and his wife Dulcie became so fed up with rock bottom milk prices in the late...
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