Recently our Senior Cheesemonger Max sat down with Monocle for a fascinating chat about the impact of environment and culture on cheesemaking, explaining how cheese can serve as an 'edible ice column' that preserves and highlights the idiosyncrasies of the place it was made.

It's a wide ranging discussion, moving from industrialised cheese production in Franco's Spain to the encroachment of American cheese on to the traditional scene - well worth a listen!

Click here to listen on the Monocle website.