Perry's Cheese Blog

Affineur of the Year update! More aptly, our Priscilla update! We are extremely pleased with the explosion of cheddar based colonies forming on the rind. We haven't had to re-lard which is good news as this can sometimes stifle growth and also make the cheese a bit less predictable. We are being more delicate with our brushing, more of a massage than a brush. I think this is the main contributor to the awesome patchwork style of microflora which is now established. Weight is steady, but we've pulled back on the temperature due to the delay in the 'Affineur of...

Pleased to announce we were part of a pretty cool podcast called Burger Bants hosted by the epic Charly from Steak & Honour. We chat all things British cheese, (of course) Burgers, independents, ‘Sandy-wiches’ and everything else. Follow the epic Burger maker Steak & Honour here - @steakandhonour Follow Us Here - @Rennetandrind

You may or may not know, that all across Europe some cheeses have protected status, such as; Appellation d’Origine Contrôlée (AOC), ‘Protected Designation of Origin (PDO)’ or ‘Protected Geographical Indication (PGI)’. These protections have been in place since 1992 and you will have seen their logos on the packaging of certain cheese, wine and other food items. They’re only granted for European products that are produced to exacting quality standards, to protect certain cheeses from being copied or imitated. In total, there are four levels of protection but in this blog, I want to focus on one, AOC. This type...

About a month ago, I received a very special cheese. A three-month-old Quickes Cheese! Why was is it special you may ask, as it's part of an initiative put on by our friends over at the @cheese_academy & @quickescheese to establish the Affineur of the Year! To be honest, it is a competition but it will be quite fascinating the direction that each maturer takes. So what's my maturing plan, I think I'll be pushing some of the temperature and humidity norms of maturing cheddar cheese, just to see what happens. Looking at the cheesy stats, PH, water content and weight, I think this cheese...