Perry's Cheese Blog
A Year of Nettles, Picked in Five Weeks
Perry Wakeman british cheese cheesemakers cornish kern cornish yarg cornwall interview lynher dairies nettles
A year's worth of nettles gets picked in five weeks. We spoke to Otto Mead at Lynher Dairies about hedgerows, September milk, and why following the recipe still doesn't guarantee you Yarg.
If You Were in a Supermarket, What Cheese Would You Buy?
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Perry Wakeman on why convenience - not rates or rent - is what's really killing the high street, and why shopping independent matters more than ever.
National Cheese Day - A Q&A with Perry Wakeman
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To mark National Cheese Day, we sat down with Perry Wakeman - three-time UK Affineur of the Year - for a conversation about maturation, the people behind British artisan cheese, and what keeps him committed to the craft.
Five Cheeses Fit for a Knight
Perry Wakeman
This St. George's Day, we're celebrating five cheeses from our counter with roots in medieval England. Monks, kings, and nettles - 900 years of craft.
A1 vs A2 Protein: What It Means, Why People Are Asking, and What We Stock at Rennet & Rind
Perry Wakeman A2 cheese
As a cheesemonger, I get a lot of questions. But over the past year or so, one has been coming up more and more: "Do you have any A2 cheese?" It's a fair question, and one I wanted to answer properly — because the honest answer is more nuanced than a simple yes or no. So here's everything you need to know about A1 and A2 beta-casein protein, why people are seeking it out, and how our range stacks up. What is beta-casein, and what's the difference between A1 and A2? Milk contains several proteins, and the most abundant group...