Learn About Cheese

Get our your cheeseboard and watch an episode of Cheese Slices Cheese Documentary, learn how to cut cheese like a pro or catch up on the latest news in ‘the journal’.

Next time you ask for cheese from the Pyrenees at your local cheese shop be prepared to also question their origin. Ironically you will probably settle on Ossau-Iraty because at least the AOC regulations ensures it’s the real deal, and not just a clever marketing concept!

If you want to spark a lively discussion – and hopefully put smiles on your friends’ faces – the next time you sit down to tuck into some cheese and wine, try this simple tip: don’t open a bottle of red. In fact, try not even opening a bottle of wine at all…

The cider market in Australia and New Zealand has exploded with bottle-shop shelves have growing with a bewildering array of ciders from all corners of the globe. We can’t, it seems, satisfy our raging thirst for fermented apple juice.

‘Live’ vs dessert yoghurt. What is the difference? Read about it here in the Will Studd blog

Don’t be put off by the name – the high moisture content of triple cream cheeses means the actual percentage of fat is similar to hard cheeses.

I have a confession to make… until I visited Cyprus to film a story for Cheese Slices I thought that Halloumi was simply an innocuous rubbery salty cheese.