Perry's Cheese Blog

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...

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.

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.

What does a British affineur learn from three days in France? From industrial precision at Rungis to butter “heresy” at Mondial, to a farm where cows decide their own routine. Here are my notes, and why they matter for British cheese.

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.