Terschelling Schapenkaas
A hard, pasturised sheep’s cheese from Terschelling, in the Netherlands, bought from Boerenkaas.
We have a wedge of this hard sheep’s cheese. Its interior is an opaque pale creamy white, smooth-looking, and dotted[…]

Asda’s summer stilton might be the pinnacle of cheese-with-stuff-in wrongness. It’s white stilton with – can I remember this? can I ever forget it? – white chocolate, vanilla, orange peel, and peach. I needed to try it.
And wh[…]

FT’s resident cheese expert Marna held a cheese and whisky tasting last Friday night. As ever with booze-blogging, some details and opinions below may be slightly ‘inaccurate’. (more…)[…]

In cheese-with-stuff-in news I sorta want to try this. Would anyone like to watch and laugh join in?
L’Etivaz
A hard, unpasturised, alpine cow’s milk cheese from Switzerland, bought from KaseSwiss.
This is a slice of pale yellow cheese. T[…]

So we get a winner, down on Brewer Street in Soho, the Glasshouse Stores was voted the number one pub of the noughties by those of us who voted. A nice pub sure, but so much better than the others? To find out why it scored so highly I thought I woul[…]

I didn't even have a knife for cutting the cheese – you don't expect me to have a PHOTOGRAPH of it for you, do you?

A hard unpasturised goat’s milk cheese, made in Somerset and bought from Neals Yard Dairy.
Kat joined me for an impromp[…]

This cheese is an old friend and favourite of mine, and I’m not sure why it’s taken me this long to get around to mentioning it here. We snaffle a wedge of it for lunch. It’s pale and crumbly in the centre, chalkily opaque, and colo[…]

Dear internet. I am not being judgemental. But please explain this to me.[…]

Non-alcoholic drinks aren’t always a concern of Publog but there are perfectly good arguments for sitting in a pub and drinking them, not least because dammit some of them, namely the noble Slime, are pretty great.
I am from South Oxfordshire, […]

A pasturised goats cheese from Hertfordshire, bought from Neal’s Yard Dairy.
Childwickbury always makes me think of the moon; it’s a round of pure white, incredibly young cheese. It’s damp and crumbly, an adolescent creature existi[…]