Perry's Cheese Blog

We look in depth at the world of soft cheeses. What makes the best British Brie and Camembert as well as the many other soft cheeses at Rennet & Rind?

“Begun the Trade Wars have” - as a wise little green Jedi once (almost) said. With talk of tariffs and global cheese politics heating up again, now’s the moment to back British. Every pound you spend with an independent like us stays in the UK. No tax loopholes, no Luxembourg HQs, just proper cheese, made and matured by real people, here. Buy independent. Keep the pound in Britain.

Reading Time: 4 Minutes I’ve heard some wild cheese stories in my time, but one that always grabs attention is America’s so-called “hidden” cheddar reserve. The idea that somewhere, deep underground, millions of kilos of cheese are lying in storage sounds like something from a cheesemonger’s fever dream. But, as someone who spends his life carefully maturing British artisan cheeses at Rennet & Rind, I had to dig deeper. What I found is a tale of dairy industry excess, political intervention, and some rather chilly caves filled with cheddar. It turns out the United States has, for decades, been sitting...

We’ve often marvelled at how British cheesemakers have a knack for taking classic French styles and reimagining them with a distinctively Britannic twist. With passion and ingenuity, they are refreshing these styles for a new generation while keeping the respected tradition of the originals firmly alive. Baron Bigod is one of the foremost examples of this fascinating era for artisan cheesemaking. This exceptional brie-style cheese, named after Baron Hugh Bigod, the 12-century Earl of Norfolk who was present during the signing of the Magna Carta, is made in the very land he once ruled. The echoes of history surround its...

Join me as I reflect on the unforgettable World Cheese Awards 2024 in Viseu, Portugal. From tasting the finest cheeses to celebrating young talent, and the big reveal of next year’s event in Bern, it was an inspiring journey.