So it has happened. We say goodbye to one of our favourite cheesemakers, Innes. I can't help but feel emotional about this. It's not only our British cheese heritage that's gone, but it's also a little of mine. I've been trying their cheeses every couple of weeks for the last, well, for so long I can't remember. Innes's cheese taught me invaluable things as a cheesemonger. It's hard to explain how, but I shall try, and I am sure many fellow cheesemongers will be able to relate too. As mongers, when we taste cheese, we want to know everything about...

We have simply rebranded our online offering to Rennet & Rind, with Cheese+ remaining as our wholesale business. Mark and I had always planned to rebrand our maturing room. We wanted a brand that would convey the same high-quality standards that we provide to our restaurants, but to families at home. With the recent lockdown restrictions, we have been delighted to have seen a massive surge in people wanting to try our cheese at home. We understand that if you're new to cheese, choosing online can be a bit of a daunting experience. In addition to our Mystery Cheese Boxes,...

Over the years, I have always been mesmerised by the rind of cheeses. Thousands of microscopic organisms, all unknowingly working to one objective which is to ‘protect the paste’. When I first learnt about the flora of rinds, I couldn’t help but imagine these tiny protectors waging an ever-evolving war against good and bad bacteria. Now, my view is a little different. Balance. Ying and Yang. The dance of these communities working together to survive their own surface environmental changes. You can learn a lot about watching, smelling and tasting rinds. For me, it’s a perfect way to understand where...