‘In his own words’ | Will Studd writes about his Journey into Cheese It has been suggested that age does not matter unless you are a cheese. Time, however, can certainly intensify our obsessions
Interview with Jasper Hill Farm, Artisan Cheese maker, Vermont USA Read an extended interview with the Jasper Hill Brothers about on the challenges of working with raw milk.
How to cut log shaped cheeses Cheeses such as Cherve du Pellusin can be cut into thick rounds like this
How to cook Halloumi Our halloumi is hand-made… this means we cook it a little differently. Watch this video to learn how
The Studd Siblings Interview with David Gremmels from Rogue River Creamery We put David Gremmels in the cheesy hot seat after our visit to Rogue Creamy in Oregon, USA.
What is Traditional Cultured Butter? Discarded domestic butter churns have been cluttering up antique shops for years, but it never occurred to me to buy one until I visited France.
How to cut rectangle shaped cheeses Here is how to cut our Le Conquernat Pont-l’Évêque washed rind for your cheese board
The Studd Siblings Interview with Prom Country Cheese We put Burke Brandon, from Prom Country Cheese in our Studd Sibling hot seat in our recent visit to the dairy.
How to cut Vacherin and other spruce-bound cheeses How to cut our Le Duc Vacherin and other bark wrapped cheeses
How to wrap Manchego and other semi-hard to hard cheese wedges A lesson on how to wrap cheese wedges in cheese paper
