In partnership with Peter’s Yard petersyard.com - This episode takes a look at the business of selling cheese at markets, a historic form of cheese retail which carries on to this day. Cheesemonger and affineur Nic Pivard of Curds and Whey, Jules Kane, co-founder of Cheesewick, the monthly Chiswick cheese market and Anita Robinson, Director of Somerset Cheese Company tell us their market stories. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - With the 2024 World Cheese Awards taking place in Portugal, we look at the Portuguese cheese scene. Portuguese cheesemonger Diana Guedes, of Queijaria da Praca, who champions artisan Portuguese cheese, shares her insights into the country’s cheeses and its makers. Portuguese food writer and Culinary Backstreets guide Celia Pedroso, author of Eat Portugal, tells us about the role of cheese in Portuguese cuisine. Learn more about your ad...

In partnership with Peter’s Yard petersyard.com - In this episode we look at how to sell cheese well. Cheesemonger Oli Smith of Bristol Cheese talks us through his vision of what makes a good cheesemonger. Young Cheesemonger of the Year 2023, Lily Morris of Morris of Usk, gives us an insight into the enthusiasm and cheese knowledge that won her this award https://academyofcheese.org/young-cheesemonger-of-the-year/. Cheese enthusiast Keith Kendrick, Good Food’s Group Managing Editor, who...

In partnership with Peter’s Yard petersyard.com - Historically, India’s best-known cheese is paneer, a cheese we devoted a whole episode to in the early days of this podcast. But the Indian cheese scene is changing and developing. I talk to the dynamic Mausam Narang, founder of Eleftheria Cheese in Mumbai, who in 2023 saw one of her creamery cheeses receive the accolade of being in the top 16 cheeses at the World Cheese Awards. I also speak to food writer Roopa Gulati, who gives me a...

In partnership with Peter’s Yard petersyard.com - Rules and regulations are central to the cheese world. Julie Cheyney of St Jude’s Cheese gives me an insight into the rules she has to follow as a cheesemaker working with raw milk. Cheese expert Ned Palmer, author of A Cheesemonger’s Tour de France, gives me an insight into the way France has protected and regulated the production of its historic foods and drinks, including cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese is famously a smelly food! Certain cheeses such as Stinking Bishop or Epoisses are notorious for their powerful aromas. Some people love the smell of cheese, others loathe it. I discuss this striking aspect of cheese with Professor Barry Smith, director of University of London’s Centre for the Study of the Senses, and Josh Windsor, Associate Director, Caves at Murray’s Cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese is a wonderful food for hot summer days. To start with it doesn’t need cooking! Using cheese is a great way to add savoury flavour and textures to salads. There are also delightful cheese dishes to be made which are perfect for summer eating. Acclaimed food writer and broadcaster Thane Prince shares her insights into summer cheese cooking. Greek writer Carolina Doriti, whose cookbook Salt of the Earth is a beautiful journey around...

In partnership with Peter’s Yard petersyard.com - New Zealand’s cheese scene has grown in the last few decades. The renowned New Zealand food and wine writer and editor Lauraine Jacobs shares her insights into how it has blossomed. Simon Berry, MD of Whitestone Cheese on New Zealand’s South Island tells the story of why and how his farming family started making cheese during the 1980s and their progress since then. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - The idea of tradition is often evoked in the world of cheese. For this episode, we talk to Rachael Sills, founder of specialist Swiss cheese exporter KaseSwiss, about Swiss Alpine cheesemaking, recently recognised by UNESCO ,and cheese expert, Ned Palmer, author of A Cheesemonger’s History of the British Isles about the idea of tradition with regard to cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Goat’s milk has long been an important milk for cheesemakers, with goats able to thrive in landscapes unsuited to cows. Cheesemonger Max Melvin, of La Fromagerie in London, talks about French goat’s cheeses and cheesemaker Selina Cairns of Errington Cheese in Scotland talks about working with goat’s milk. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Wensleydale is one of Britain’s famous territorial cheeses – made and eaten in Yorkshire for centuries. However, it’s had a troubled history and come close to extinction a number of times. Excitingly, though, recent years have seen a new farmhouse Wensleydales being made in the Yorkshire Dales. To learn about the story of Wensleydale, we talk to Andy Swinscoe of The Courtyard Dairy in Yorkshire, David Lockwood, Managing Director of Neal’s Yard...

This week A Slice of Cheese goes on a journey and explores the world of Latin American cheese. Cheese expert Carlos Yescas tells us about the history of cheesemaking in this region, Mexican cheese expert Jessica Fernandez of Mexican Mongers in Mexico City discusses Mexico’s cheeses and how they are used in Mexican cuisine and wholesale cheesemonger John Braga shares his insights into Brazil’s cheese scene. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - While we often talk about tradition in the world of cheese, it’s also a place of innovation and creativity. For this episode, Jenny talks to James Rutter, Managing Director of Paxton and Whitfield about innovation in Britain’s cheese scene, dairy farmer David Finlay of Ethical Dairy about his cow with calf approach and Amy Brice of Freshly Ground PR and Cheesemonger James Grant of No. 2 Pound Street about their new collaborative initiative;...

In partnership with Peter’s Yard petersyard.com - Cheese has been an important foodstuff in the Mediterranean world for many centuries. For an insight into the region’s cheeses and how they are eaten and enjoyed, we talk to Panos Manuelides, founder and managing director of Odysea, which imports and distributes foods from the Mediterranean, and Turkish food writer Ozlem Warren, whose latest cookbook Sebze celebrates Turkish vegetarian cuisine. Learn more about your ad choices. Visit...

Cheese is a very useful and versatile ingredient in cooking. For this episode, I look at how we bake with cheese and talk to three wonderful cooks and food writers: Dan Lepard, author of many bestselling baking books including the seminal Short and Sweet, Italian food blogger Stefano Arturi and Catherine Phipps, whose latest cookbook is Modern Pressure Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - What’s it like setting up as a cheesemaker or cheesemonger? I speak to two people who’ve recently started making cheese: Emily Tydeman of Broughton Hall Dairy and Martin Tkalez of Pevensey Cheese. Perry Wakeman tells me how Rennet and Rind opened their first bricks and mortar in shop in Lincolnshire last autumn. I also talk to a behind-the-scenes stalwart of Britain’s artisan cheese world, refrigeration engineer Alan Hayes, who has helped many...

In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese, I explore the idea of regenerative farming and the cheese scene. Neal’s Yard Dairy’s Bronwen Percival, co-author of Re-inventing the Wheel, shares her insights. I also talk to Lee Truelove , Head of Regenerative Farming at First Milk, a dairy co-operative, and Leona Macdonald, Business Unit Director at Golden Hooves, First Milk’s cheese company. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - In the world of cheese, we often talk about pairing cheese and wine in the world of cheese. I noticed another type of pair – people in the cheese world who work and live together. I talk to Andy and Kathy Swinscoe of the acclaimed cheesemongers The Courtyard Dairy in Yorkshire and also to Jonny and Dulcie Crickmore of Fen Farm Dairy in Suffolk, famous for their Baron Bigod cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Blue cheeses are so distinctive and characterful. They have a Marmite aspect, with people either loving or hating them. I’m firmly a blue cheese lover so thoroughly enjoyed making this episode. Spanish cheese expert Rupert Linton of Brindisa, the Spanish food company, takes me on a journey through the rich world of Spain’s blue cheeses, including Cabrales, British cheesemaker Mary Davenport tells the story of Cote Hill Blue and cheese writer...

In partnership with Peter’s Yard petersyard.com - Cheese is a food which partners well with certain foods – crackers, fruit, chutneys leap to mind – and also, of course, with drinks. It’s always useful to hear from the experts and we have a great line-up for you. The Guardian’s acclaimed wine writer Fiona Beckett shares her thoughts on how to pair cheese with low alcohol and non-alcoholic drinks. Emma Young, author of The Cheese Wheel, tells us how she sets about understanding and pairing...

In partnership with Peter’s Yard petersyard.com - From cauliflower cheese to cheese straws, cheese is a much-loved ingredient in the British cookery. I talk to food writers across Britain about how they enjoy cooking with cheese, starting with the legendary Diana Henry, whose classic cookbook Roast Figs Sugar Snow has just been re-released in a beautiful new edition. Food writer Ross Clarke tells me about cheese in the Welsh kitchen – and yes, we do discuss Welsh rarebit! Scottish food writer...

In partnership with Peter’s Yard petersyard.com. Among the many pleasures which cheese offers, is the remarkable variety of textures one encounters. I explore the subject with award-winning cheesemaker David Jowett of Kingstone Dairy, James Rutter, Managing Director of Paxton and Whitfield and American cheese affineur Josh Windsor of Murray’s Cheese. Finally, Rupert Linton of Brindisa talks us through a cheese with a very particular texture indeed. With their delightfully crunchy texture,...

In partnership with Peter’s Yard petersyard.com - This week A Slice of Cheese explores the rise of vegan cheese. We talk to Rachel Steven’s, co-founder of La Fauxmagerie, Britain’s first specialist vegan cheesemonger and Mirko Parmigiani of Palace Culture tells us how he started making vegan cheeses. Vegan food writer Katy Beskow, author of Easy Vegan Christmas, shares ideas for how to cook with vegan cheese and Adam Williams of Tyne Chease, tells us the story of this pioneering Northumbrian...

In partnership with Peter’s Yard petersyard.com - When one looks at the world of artisan cheesemaking, it’s noticeable that many of the businesses are family ones. We talk to cheesemakers around the world about the pleasures – and pressures – of working in a family business, Jonny Crickmore, of Fen Farm Dairy in Suffolk, Britain, Sarah Hennessy of Durrus Farmhouse Cheese in West Cork, Ireland, Chickie and Gaby Vella of Vella Cheese Company in Sonoma, California, USA and Mark Lee of Torpenhow...