Which country makes the best cheddar? This question has plagued us for millennia (possibly). But no longer, thanks to the brave and fearless scientists who gathered on a rainy afternoon to undertake some difficult and dedicated Cheese Scien[…]

In between scoffing the piles of roast potatoes, mounds of gingerbread, oodles of mince pies, and white truffle macarons(!!!), I make time to try my special Christmas cheese. Carefully chosen and lovingly wrapped, and placed under the tree for me to […]

Brillat Savarin with a layer of truffle
An extra-creamy French raw milk cow’s cheese, with a layer of fresh truffles running through its centre. I bought this from the truffle stall Tartufaia Truffles.
Brillat Savarin alone is a tasty cheese; r[…]

There’s precious little dialogue in this film; a couple of mumbled lines, and some yelling of names about sums it up. But the two main actors have a wide range of non-verbal noises at their disposal; they grunt, yelp, pant and sniff, splutter, […]

From each category of the mainstream bacterial/microbial/fungal actions that make cheese CHEESY, I chose a favourite from what I’d reviewed so far. I assembled them together, and got some folks around to eat them for me, and rate each of them o[…]

Tomorrow I’ll be revealing my favourite cheeses from the 100 I’ve written up here, and I’ll be harnessing the powers of drunken chums science to work out the Supreme Winning Champion Cheese. But for now, here’s cheese 100.
Mon[…]

Brunet
A small Italian goat’s cheese from The Tasting Room
This round little goat’s cheese comes sitting in its own cupcake wrapper. A label sits directly on the cheese, depicting a hairy, horny goat. The cheese underneath is a pale cream[…]

EXCITEMENTS next week will include not only cheeses 98 – 100, but also the CHEESY LOVER 100 CHEESES AWARDS, where I’ll be choosing my favourites of the 100 so far tried, and combining them together on a supercheeseboard. And then eating t[…]

Gour Noir
A raw goat’s milk cheese from France, bought from Mons.
This is a little leaf-shaped nugget of cheese, covered in a pretty wrinkled geotrichium rind. It’s been dusted with ash, top and bottom, and is a lovely charcoal-grey colou[…]

A soft-ish blue cheese from Nottinghamshire, bought from Neals Yard Dairy
Coming south from hence we pass’d Stilton, a town famous for cheese, whch is call’d our English Parmesan, and is brought to table with the mites, or maggots round it, so th[…]