Cheese stories
Features, news, interviews and general cheese chat.
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CHALLENGE THE CHEESEMONGER: Calder Cheesehouse
Keith Kendrick taps into cheesemonger wisdom with a special order. This time, we’re with Jay Hickson at Calder Cheesehouse in West Yorkshire.
HERO CHEESE: Kingcott Blue
Made in Kent with raw milk from the Reynolds’ happy herd of VikingReds, Kingcott Blue is a lightly veined, semi-soft blue cheese, with a smooth blue flavour profile. Getting stronger with age, the cheese develops from delicate and creamy to a little more powerful and punchy over a matter of weeks.
SHOP TALK: Carolyn Hopkins, The Truckle Truck
We’re on the road with Carolyn Hopkins, founder of Dorset’s own cheese shop on wheels, The Truckle Truck.
The Draw of Raw
In Northern Ireland, raw milk cheese disappeared altogether. Enter Mike Thompson. 11 years ago, Mike decided to create a new tradition of raw milk cheesemaking in Northern Ireland, and Mike’s Fancy Cheese was born. We caught up with Mike to find out more about his one man raw milk revolution.
MEET: George Bramham, Cheese Cellar Dairy
We caught up with Harvey & Brockless’ head cheesemaker, George Bramham, to find out more about what’s being made at the artisan food producer and distributer’s Cheese Cellar Dairy.
People’s Cheese 2025: Britain’s Best New Cheese
The cheese awards of the people is back for 2025! This year, we’ll be championing Britain and Northern Ireland’s newest cheeses, with the support of our friends Chiswick Cheese Market, who are sponsoring People’s Cheese 2025: Britain’s Best New Cheese.
HERO CHEESE: Lucky Marcel
We’re super excited to be championing Lucky Marcel from Feltham’s Farm in Somerset this month. A homage to two of Marcus and Penny’s favourite French styles, St Felicien and St Marcellin, this organic yeast-ripened cheese is super easy on the eye, with its delicate vermiculated rind drawing you in.
CHALLENGE THE CHEESEMONGER: Cheese! Louise
Keith Kendrick taps into cheesemonger wisdom with a special order. This week, it’s Louise Bagnall from Cheese! Louise, Hampshire.
CHEESEBOARDS: Tŷ Caws
If you’re keen to check out some of the best Welsh cheeses around, then a visit to Tŷ Caws in Cardiff should be on your hit list. Located in the city’s historic Castle Arcade, this Cheese Bar offers super stylish surroundings to enjoy some cheese and wine, benefiting from full access to the shop’s carefully curated counter.
On the surface
Can you eat the rind on brie? Yes, is the answer - absolutely. Here, James Grant takes a closer look...
MEET: Torpenhow Farmhouse Dairy
Run by husband and wife team, Mark and Jenny Lee, Torpenhow Farmhouse Dairy is certified organic, and a member of British farmer-owned regenerative dairy co-op, First Milk – all part of the Lee’s commitment to happier herds, healthier soil, increased biodiversity and producing more nutritious dairy. Here, Sam Brice chats to Mark about the farm’s work with Pasture for Life.
A visit to Mrs Temple’s Cheese
Rising business costs, climate change and a passion for wildlife preservation have all been catalysts for husband and wife team, Stephen and Catherine Temple to implement circular economy practices on their farm in Wells-next-the-Sea, Norfolk. Here, Amy Brice interviews cheesemaker, Dr Catherine Temple, to find out how renewable energy has impacted the business, and of course their cheesemaking.
CHALLENGE THE CHEESEMONGER: The Cheese Society
Keith Kendrick taps into cheesemonger wisdom with a special order. This week, it’s Lucie Nock from The Cheese Society, Lincoln.
Get to know your PDOs
There has been much conversation about PDO cheese recently, but what is a PDO? Truth is, most people aren’t sure. In the UK, there are 18 cheeses with protected status, including Protected Designation of Origin (PDO), which shows that a product originates from a specific place, and Protected Geographical Indication, which identifies a certain quality related to the geographical origin, but allows a little more flexibility.
SHOP TALK: Lily Morris, Morris’ Of Usk
We chat to Lily Morris, head cheesemonger at Morris’ of Usk in Monmouthshire, and winner of Young Cheesemonger of the Year 2023.
The Wensleydale Revival
Farmhouse Wensleydale is one of the cornerstones of British cheesemaking tradition, but became extinct by the end of the 20th century. When Andy and Kathy Swinscoe opened their cheese shop in Settle, North Yorkshire, over 12 years ago, they had an opportunity to help change the course of this humble cheese’s history.
MEET: The Organic Cheesemaker’s Network
We chat to Penny Nagle, who runs Feltham's Farm with her husband Marcus Fergusson, to find our more about the launch of the Organic Cheesemaker’s Network.
CHEESEBOARDS: Pick & Cheese
Opened in 2019 by the guys behind The Cheese Bar, Pick & Cheese is the world’s first cheese conveyor belt restaurant. Located on the ground floor of Seven Dials Market in Covent Garden, Pick & Cheese is “like YO! Sushi for cheese”. It’s basically a cheese fan’s wonderland.
A visit to Loch Arthur Camphill Community
As Loch Arthur Camphill Community celebrates its 40th anniversary, we visited Barry Graham - a man who built up the creamery from scratch and played a central role in Britain’s artisan cheese revival during the 1980s. Barry talks about the past, present and future of this working community in Dumfries & Galloway, which includes men and women with learning disabilities.
CHEESEBOARDS: Feral Pig Wines
Wine, cheese and storytelling… Feral Pig Wines in Newport, Pembrokeshire seems to have our favourite things covered. Opening its doors in March 2023, Feral Pig has grown organically from a wine shop into a creative hub that supports all things wholesome and sustainable.