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 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.
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
We all love cheese but what kinds of cheese should you avoid while pregnant