Stinking Bishop, a strong, soft cheese is a modern day classic. Famous for its name as much as its flavour, this relatively new cheese has earned it's place on our classic cheese list.
The first of our "Classic Cheese" series of articles. We take an in-depth look at Cheddar paying particular attention to history, process and types of Cheddar
You're thinking of buying cheese online but you're not sure whether you should or not. We'll take you through the best way to buy cheese online to ensure the service you receive is as close to that of a traditional cheesemonger as possible.
Next in our series of chats with cheesemakers is Jonny Crickmore, the maker of shop favourite Baron Bigod, a delicious raw milk farmhouse brie.
Cheese wedding cakes are an area of our business that's growing and growing as more and more people move away from traditional cheese cakes and prefer a tower of cheese for their wedding.
Not many people see cheese as a seasonal product but in its own way it's as much a seasonal product as fruit or vegetables.
Traditionally cheese and wine gets all the pairing headlines, but we actually think that cheese and beer is a better match. There are so many different flavours in both the beers and cheese worlds than finding matches is a really fun job that also yields some wonderful pairings.
Is cheese made with unpasteurised milk better? Is pasteurised milk safer? We have a balanced discussion and give our viewpoint.
You've bought some delicious cheese but can't eat it straight away. How do you store it at home so that it's in perfect condition when it comes to eating it?
This is quite a long joke and not 100% cheese based, but there's enough cheesiness to make it relevant so we thought it worth a mention and as it's so long, give it a page of its own.
Ribblesdale Cheese produce some of our favourite sheep and goat cheeses and we were lucky enough to have Iona pop in for a chat recently. There was lots of cheesey talk and we asked a few probing questions...
We set each of our cheesemongers the challenge of choosing their ultimate cheeseboard, 4 cheeses that they would select above all others to have on their board. When you think of all the amazing cheeses to choose from it's quite a challenge but they've managed to whittle it down to 4 each.
We were lucky enough to have Claire Burt of Burt's Cheese pop into our London cheese shop for a chat the other week. The conversation got very cheesey.
We all love cheese but what kinds of cheese are safe to eat during pregnancy and what cheese should you avoid. The good news is you can still enjoy many types of cheese while pregnant!
We've updated our most popular cheeses list and there are a few new entries and a new leader!
Everybody loves a top ten list, so we've put together this weeks ten most popular cheeses. It's taken a very complex algorithm ingesting data from website sales, shop sales, customer feedback and our own tastebuds to produce this list of our top ten cheeses this week.
We often get asked what rennet is and how it fits into cheesemaking. The answer is that rennet is a vital part of cheesemaking and provides the difference between vegetarian and non-vegetarian cheeses.
We love a good cheese joke and here are a few of our favourites. If you have any you'd like to add then please add them to the comments section below. If there's any we haven't heard before we may be able to send a little prize.
We talk about blue cheese, the wide variety of blue cheese available and how best to introduce yourself to blue cheese if it's not your favourite type of cheese. We suggest three of our favourites as an easy introduction into blue cheese that we don't think you'll be able to resist once you've started.
Whether it's for Christmas Dinner, a party or just nibbling on a chilly festive night, we can help you with your Christmas cheeseboard and pick the best cheeses for the festive period.
This week's cheese of the week is the stunning Vintage Lincolnshire Poacher. Aged for a minimum of 18 months, Poacher has a cheddar like texture but a slightly fruitier flavour with hints of the big Alpine cheeses such as Cheddar and Comté. Made with unpasteurised milk and traditional rennet, this is a true British classic.
We feature a new cheese each week both online and in our London shop and this week it is Drunken Burt
Now that the weather is getting a little warmer we give some advice on travelling with cheese, so that you can ensure that you arrive at your destination with the cheese in good condition and don't stink out other passengers should you be travelling by train or plane.
Our first experiences of making our own cheese
We talk about Langres, one of our favourite washed-rind cheeses