Cheese Talk
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Why we should be proud of the cheese industry’s response to Covid
Catherine Mead, chair of Specialist Cheesemakers Association and owner and director of Lynher Dairies, on the innovation and energy small cheese producers and retailers displayed over the pandemic -
The joy of cheese grading
What’s the difference between cheese grading and judging, and how can you turn your love of cheese into a career? Emma Young, The Cheese Explorer, explains -
“Keeping the faith”
Our aim is to produce world class cheese and have it sold world class around the world. What does that take? -
“Don’t sway to populists”
With consumer demands continually fluctuating and markets changing on a yearly basis, it’s almost impossible to predict what the new craze or sudden ‘loser’ will be. -
“Making a spectacle of yourself”
Until a few weeks ago I was feeling rather smug about my moved to New Zealand, basking in a four month-long near-drought with autumn temperatures rarely falling below 20ºC -
“Cheese magic – it’s in our culture”
We all know that cheese is magic… really. Some milk, some rennet, some starter culture, some salt and maybe sometimes some controlled mould, and hey presto you have thousands of different cheeses -
“Best of British”
The quality of British cheese is fast gaining international recognition, with exports reaching an all-time high in 2014 as we continue to strengthen our reputation globally as quality cheesemakers. -
“Round the block”
Next year we celebrate our fiftieth birthday. And while we are all that much older, it's interesting to reflect on how little the world of cheese has changed over the years. -
“Young vs Old”
When I started Jeroboams in the late 80s, working in a cheese shop didn’t have the cache it has now – I remember advertising in the Evening Standard and getting just one reply! -
“Bag and box your old ideas”
Whether you have had a good, very good or spectacular Christmas, January is not just a time to sit back and draw breath
