Perry's Cheese Blog

Who scoffs at a cheese board? They are the best way to bring people together while spreading culture with a shared gastronomic delight. And let's not even get started on the British love affair with cheese; it's a romance that's spanned centuries, and like any timeless romance, it only gets better with age. Not to toot my own horn, but as a two-time World Affineur of the Year award winner, I’d say I have the know-how to make a cheese platter that will give you a deeper appreciation for what we do. And with our rich selection of artisan cheeses...

Stamford, 12/09/23 – In a delightful new addition to Stamford's vibrant independent shop scene, Mark, Jan, and Perry proudly announce the grand opening of Rennet & Rind this mid-September. With their combined expertise in affinage (maturing cheese) and acclaim as world cheese judges, this dynamic trio is set to reshape the cheese landscape of Stamford. Part of Rennet & Rind’s charm lies in its thoughtfully curated selection of artisanal cheeses. Patrons can expect to taste distinctive cheeses like the traditional cloth-bound Wensleydale 'Yoredale (Old Roan)', a testament to the unparalleled flavours achieved by traditional cheese-making methods. This cheese particularly embodies...

Let’s take a little journey back in time, shall we? I’ve been thinking a lot about the origins of some of our favourite British cheeses, and guess what? We owe a massive shoutout to a group of Cistercian monks over in Wensleydale. That’s right, these holy cheesemakers were the unsung heroes who started it all!You might be asking, “Who the heck are these Cistercian monks?” Good question! Way back in the 12th century, a group of French monks travelled to the valleys of Wensleydale, North Yorkshire. Their mission? To spread spirituality and, as it turns out, kickstart the British love...

Amidst the rolling hills and age-old pastures of Britain, cheesemakers have been crafting, nurturing, and aging their wheels of wonder for centuries. Each cheese holds a story, from the grazing fields to the hands that moulded them. Just as every citizen has a passport, isn't it time our cheeses have their own biography too? Recently, our Italian counterparts made headlines by integrating microtransponders – or what I like to affectionately term "cheese passports" – into their world-renowned Parmesan. These tiny devices ensure the cheese's authenticity, its origin, and journey remain transparent. It's a modern solution to an age-old problem: counterfeits....

Rennet & Rind is delighted to announce a milestone achievement in our cheese journey: we've been awarded the prestigious 'SALSA + Cheese' Accreditation! This seal of approval places us in a distinguished category of artisan cheesemongers and makers who demonstrate excellence in hygiene, food safety, and quality control, according to the rigorous criteria set by the Specialist Cheesemakers Association. The 'Safe and Local Supplier Approval' (SALSA) + Cheese is an esteemed accreditation programme specifically for the cheese industry. It unifies the efforts of SALSA and the Specialist Cheesemakers Association (SCA), pooling their expertise in food safety to develop a rigorous...