Perry's Cheese Blog

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...

Perry James Wakeman of Rennet & Rind Wins Prestigious "Affineur of the Year" Title Second Year Running Rennet & Rind, the renowned cheese affineur, is ecstatic to announce Perry James Wakeman's repeat triumph in claiming the prestigious "Affineur of the Year" title for a second consecutive year. This notable achievement in the world of cheese affinage was unveiled at the ceremony hosted by the Academy of Cheese & Quicke’s at the Chinese Exchange, London on 14th June 2023. Renowned for his exceptional skill in cheese affinage, Wakeman excelled in the challenge that tested the intricate craft of maturing cheese to...

Rennet is a set of enzymes used in cheesemaking to coagulate milk, splitting it into solid curds and liquid whey. The key enzyme, chymosin, is traditionally sourced from the stomach lining of young calves, lambs or goats, though vegetarian-friendly microbial and plant-based rennets are now widely used. When it comes to cheese production, rennet is a crucial ingredient that plays a vital role in the coagulation process. Rennet is an enzyme responsible for causing the milk to coagulate and turn into junket, which is cut, and then separated into curds and whey. A vital part of cheese making cheese. With...

I bet you didn’t know that the tiny things that are often overlooked play the most significant role in the creation of some of the UK's most mouth-watering cheeses. Cheese mites are fascinating little creatures that are often found in aged cheeses. Although they are barely visible to the naked eye, they are an essential part of the natural process that occurs during the ageing of cheese. In this article, we'll take a closer look at cheese mites and explore their role in cheese-making. What Are Cheese Mites? Cheese mites are small, soft-bodied insects that are part of the Acari...