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Perry's Cheese Blog
What precisely is artisan, and why is it so important?
Perry Wakeman
4 Minute Read I was prompted to write this having read an advert that had been following me around on socials for the last few days, you know the type. The advert in question was called the ‘Artisan Wheel of Cheese’; four to six cheeses all blended with various fruits, and other stuff. It got me thinking, can that actually be artisan? You see, when it comes to cheese, I hold the term artisan very dearly. I mean, all of our products come from what I consider to be artisan producers based on family-run farms or from independent cheesemakers, and...
This Cheese IS for Turning!
Perry Wakeman
Most of our cheeses are turned twice a week. Yes, this is a labour of love so why do we turn our cheeses, and more importantly, what difference does it make?
February in the Rennet & Rind Maturing Room
Perry Wakeman
A few challenges in the maturing room to contend with this month. The cold snap has slightly pulled down the base temperature of the rooms.
To add a smoked cheese or not to add smoked cheese?
Perry Wakeman
A Cheesemongers' Tools of the Trade
Perry Wakeman
Let's talk about the weapon that us cheesemongers wield to make your cheese experience better. The one item we all have as affineurs which helps to confirm that our maturing moves have paid off. I am talking about the humble cheese iron, or borer or cheese trier, as it’s sometimes referred.
