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!

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.

New regulations will bring greater choice to the cheeseboards of Australians

Learn more about this Italian grand-daddy of blue cheese

‘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.

A little more than a decade ago, the idea that the United States could produce a cheese that would proudly sit alongside the great European benchmarks at a specialist cheese counter would have been considered a joke.

Planning to make an inspired cheese choice to celebrate this month’s traditional holiday festivities?