Perry's Cheese Blog

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.

As the old saying goes, we eat with our eyes. We love the colour of cheese, both on its outside and what it opens up to reveal. In a world of pristine whites and warm yellows, nothing strikes the eye of a deep-hued orange or red cheese, the sign of a well-matured variety, but often the result of a little bit of annatto as well. Annatto serves as a natural alternative to synthetic food colouring for cheese, but why is it used in the artisan cheese world? What is the history behind it? Grab some cheese and red grapes and...

Explore the boozy world of alcoholic washed rind cheeses! Discover what makes these funky delights so unique, from aroma to flavour.

We’ve done it again – Rennet & Rind has just won Affineur of the Year for the third time, proving that bold British cheese, carefully matured, can take on the best and come out on top.