The cheeses that I love: Jane Quicke

Growing up on a farm that produced cheese, it was always a constant presence in my life. While I was lucky enough to enjoy a variety of cheeses at home, my knowledge remained firmly rooted in clothbound cheddar until, as a teenager, I began working Christmas shifts at Neal’s Yard Dairy. Like many who get their start in the cheese world in this way, the experience opened my eyes to the incredible diversity of cheese styles and the vibrant artisan traditions found across the British Isles.

Fuelled by a growing curiosity, I moved to New York after finishing school and showed up at the doorstep of Murray’s Cheese on Bleecker Street, eager to learn. They gave me a chance, and it was there that I deepened my understanding of cheese from around the world —discovering not only European classics but also the rich and rapidly evolving world of American artisan cheese.

Reluctantly I have narrowed a possible selection of 10 cheeses I think are wonderful.

La Serena

Hailing from Extremadura, Spain, this sheep’s milk cheese is gently set using cardoon pistils, giving it a creamy, vegetal funk that’s distinct and unforgettable. Often presented with a sexy lace band. You’ll want a spoon and no interruptions.

Vacherin Mont d’Or

Only available in the cooler months (typically September to March), this Jura classic is pure indulgence. The farm it came from is often right there in the taste. It’s cheese as communion—gather close, break bread, and dip in.

Chiriboga Blue, Hofkaserei Kraus

From an Ecuadorian cheesemaker based in Bavaria, Germany. Chiriboga Blue was a cheese that felt like a lullaby. I’m not sure if this cheese is still being made. It’s texture and flavour lives rent free in my head (in a good way) — I hope someday I will taste it again.

OG Kristal,  Kaasboerderij ‘T Groendal

Alternatively named to help English speakers struggling to pronounce Old Groendal. Caramel, crunch with calcium crystals, and utterly sessionable. It’s a lively companion to a cold pint or a good chat, Kristal doesn’t ask for much—just that you keep coming back for more.

Chällerhocker, Kaserei Tufertschwil

An anarchist Appenzeller. Chällerhocker is aged, bold, a little nutty, and a lot rebellious. Its name literally means “sitting in the cellar,” which is exactly what it does— aged until its flavours deepen and stretch into nutty, meaty, funky layers. Think Alpine cheese with a punk-rock soul.

Brefu Bach, Cosyn Cymru

Made by hand in the wild beauty of Snowdonia, this cheese whispers of sheep’s milk and mountain air. It’s delicate, tangy, complex—like a folk tune sung softly from hill to hill. A cheese that rewards quiet attention.

Baron Bigod, Fen Farm Dairy

This Suffolk softie holds its own against the great Bries of France. With mushroomy notes and a golden, bloomy rind, Baron Bigod is a proud expression of English milk and cheesemaking spirit. Earthy, creamy, noble.

Rogue River Blue, Rogue Creamery

An American marvel, hard to find, impossible to forget. Wrapped in grape leaves and washed in pear brandy. Sweet, spicy, smoky, boozy—Rogue River Blue tastes like autumn by a campfire, and it’s worth every bit of the chase.

Robiola La Tur

This Italian triple-cream made from a blend of cow, goat, and sheep milk in the Piedmont region is like mousse in cheese form—luxuriously soft, slightly tangy, and completely addictive. Pair it with honey and you’re golden.

Quicke’s Goat, Quicke’s

It might be a bit cheeky to include a Quicke’s cheese on this list—but what can I say? Love what you do. This cheese is all about complexity, with hints of almond nuttiness and a mellow, distinctive character. The recipe is very similar to our clothbound cheddar, the key difference was learning to embrace a floppier curd—and letting that guide the cheese into something of its own.