A washed rind cow’s cheese from Co Cork, Ireland, bought from Neal’s Yard Dairy.

We have a wedge of this – an old favourite of mine – for lunch. The crumbly rind is a pale peachy, biscuity orange, and the paste inside’s[…]

Paris is fantastic for the cheese-obsessed. It’s littered with cheese shops vending a huge variety of French cheeses (and a tiny smattering of imported ones).
Bleu d’Causses
This is a cow’s milk cousin of Roquefort, and it looks the[…]

Isle of Mull cheddar
A hard unpasturised cows-milk cheese, bought from Neals Yard Dairy
This is a wedge of pale yellow cheese – much paler than other cheddars, I think. It’s slightly crumbly and has a pale-white-ish grey rind.
This is ver[…]

A thirsty band of FT contributors gathered this Easter weekend with one aim in mind – to sample and report upon the delights and disappointments of a collection of one of the finest traditional beverages: Imperial Russian Stout.
We decided not […]

A blend of cheese, milk products, and hydrogenated vegetable oil, made in Belgium, and bought from a local shop.
Busy with tiling the kitchen floor, I don’t have time to nip out to Borough market for today’s Cheesy Lover, and have to get […]

A raw, hard cow’s milk cheese from Switzerland, bought from Mons.
When I was buying this cheese, I noticed the name of the cheese very prettily raised around the side of the wheel. I didn’t buy anywhere near a large enough wedge to get wh[…]

Matt tweeted this cheeky little fella a while ago as the worst drink ever:

Alcoholic Spring Water. Are we assuming that some clever account exec noticed that “people like to drink water?” “Water, its the beverage that goes with eve[…]

A hard swiss cheese, bought from Kaseswiss

We have a slice of this pale yellow cheese. It’s got a dark brown rind, and is pitted with large holes; it looks like a classic comicbook wedge of cheese.
It has a crumbly, almost bready, texture. Ini[…]

Tymsboro
A raw-milk goats cheese from Somerset, bought from Neals Yard Dairy
This is a little pyramid of goaty goodness, covered in a fuzzy white mould and with a layer of dark grey-green ash peeking out from underneath it. Inside the cheese is soft,[…]

Kat graciously offered to come and lend her tastebuds to science. She is not a fan of blue cheese, and I wanted to test some tasty, friendly and approachable blues on some blue-hater. We got some sqidgy creamy dolcelatte and some spicy cashel blue, a[…]