Perry's Cheese Blog
National Cheese Day - A Q&A with Perry Wakeman
Perry Wakeman affinage british cheese interview national cheese day perry wakeman
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...
My Experience as a Super Jury Judge at the World Cheese Awards 2025
Perry Wakeman
A behind-the-scenes look at my time on the Super Jury at this year’s World Cheese Awards in Bern. From the moment I got the call, to tasting the final fourteen cheeses on stage, to watching the winner crowned. A huge honour, a surreal day, and one I’ll never forget.
St Jude in Norfolk: Question and Answers with Julie Cheyney
Perry Wakeman Cheese Making
A visit to Norfolk to catch up with cheesemaker Julie Cheyney at her new St. Jude Cheese dairy. We talk about her 20 years in cheese, her new home, and how the Norfolk milk is shaping the next chapter for St Jude, St Cera and St Helena.