Perry's Cheese Blog

I spent a morning at Village Maid Cheese with Jake and the team, tasting fresh curd and talking all things British artisan cheese. We saw Heckfield being made and revisited two favourites, Spenwood and Wigmore. A proper good visit.

As the old saying goes, we eat with our eyes. We love the colour of cheese, both on its outside and what it opens up to reveal. In a world of pristine whites and warm yellows, nothing strikes the eye of a deep-hued orange or red cheese, the sign of a well-matured variety, but often the result of a little bit of annatto as well. Annatto serves as a natural alternative to synthetic food colouring for cheese, but why is it used in the artisan cheese world? What is the history behind it? Grab some cheese and red grapes and...

Explore the boozy world of alcoholic washed rind cheeses! Discover what makes these funky delights so unique, from aroma to flavour.

We’ve done it again – Rennet & Rind has just won Affineur of the Year for the third time, proving that bold British cheese, carefully matured, can take on the best and come out on top.

British artisan cheese is having its moment. For farm shops, deli counters, cheesemongers, and restaurants, this boom isn’t just about having cheese in the fridge – it’s about telling a story on every plate. At Rennet & Rind, we work with the best British cheesemakers, maturing their cheeses in our own ageing rooms until they’re tasting exactly as they should. It’s what we’ve built our reputation on. It’s what sets us apart. The Rise of British Artisan Cheese Post-Brexit and post-pandemic, British cheesemakers were forced to turn inward – and something wonderful happened. With fewer exports and shifting consumer habits,...