News, Recipes & Stories

MAX’S MONOCLE INTERVIEW

MAX’S MONOCLE INTERVIEW

Recently our Senior Cheesemonger Max sat down with Monocle for a fascinating chat about the impact of environment and culture on cheesemaking, expl...

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CONFIT LEMONS

CONFIT LEMONS

By Patricia Michelson Citrus arrives in the nick of time, as the best season to enjoy the vitamin C boost is in the deep, dark winter months when s...

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SINGING THE BLUES

SINGING THE BLUES

It may be Blue Monday, but we've got plenty to celebrate from our extensive range of blue cheeses, to citrus to brighten the darkest of days, to ou...

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THE NORTHERN LIGHTS

THE NORTHERN LIGHTS

The Scandinavian food scene emerged on the global food stage when Rene Redzepi of Noma in Copenhagen captured the worlds imagination with his inter...

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PARMIGIANO REGGIANO

PARMIGIANO REGGIANO

THE STORY Each year, pastures in Emilia Romagna are sown with seeds of different grasses to give a varied and desired texture for the cows t...

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CHEESE FOR BEER

CHEESE FOR BEER

With International Beer Day on 3rd August, we've put together a selection of our favourite cheeses to pair with beer. Read more about each one belo...

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NEW WASHED RIND CHEESES

NEW WASHED RIND CHEESES

Words by Patricia Michelson Three new cheeses have landed on our cheese room shelves, and they share a character and style, but with cow, goat an...

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HONEY-ROASTED APRICOTS

HONEY-ROASTED APRICOTS

Stone-fruit season is a glorious time of year. There’s not much more satisfying than a fresh piece of perfectly ripe fruit, but if you can bring yo...

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