Journal

It has been suggested that age does not matter unless you are a cheese. Time, however, can certainly intensify our obsessions

Read an extended interview with the Jasper Hill Brothers about on the challenges of working with raw milk

We put David Gremmels in the cheesy hot seat after our visit to Rogue Creamy in Oregon, USA.

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

We put Burke Brandon, from Prom Country Cheese in our Studd Sibling hot seat in our recent visit to the dairy.

Cheese Slices archives of Cheese Legends with Ari Weinzweig from Zingermans Creamery.

Chowhound capturing the raw milk battle

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!

Once you have tasted the real thing, there is simply no going back.

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…

Camembert de Normandie and its big cousin, Brie de Meaux, are symbolic benchmarks of traditional French cheesemaking

Selected by Will Studd Cheese has won the new product award in the Best New Product for Non-Cow/ Mixed Milk Cheese Category part of the Specialty Food Association’s (SFA) 2020 sofi™ Awards, a top honor.