Perry's Cheese Blog

If you're a cheese lover, you know that there's nothing quite like the taste of high-quality British artisan cheese. Whether you prefer the gooiness of a soft like Baron Bigod or Tunworth, the pungent scent of a blue or even washed-rind varieties, artisan cheese offers a depth of flavour and complexity that you simply cannot get from mass-produced cheese. But did you know that eating British artisan cheese also has several other benefits? People are all about improving their health and diet, and cheese is always amongst the first foods on the hit list. While there are many poor-quality cheeses...

It’s hard not to notice that our green and pleasant pastures aren’t so green at the moment, but what does this mean for our British Cheesemakers now and in future? Let’s start with the winter feed. At this point in the year, the cattle are out to pasture, and the feed is being harvested. In the autumn, when the cows come back in, they feed on the yield, maintaining the continual dairy farm lifecycle. It supports keeping costs low, reducing the need to import foreign feed. It's important to note, that when using the term ‘foreign’ in this instance, I...

Rennet & Rind from Cambridge was crowned Affineur of the Year on Wednesday 27 April, following a live judging and tasting event held at the China Exchange in London. This trophy announcement marks the close of the first ever edition of the competition, which was founded by the Academy of Cheese and Devon-based cheesemaker, Quicke’s, to celebrate the underappreciated art of maturing cheese. The winning truckle was aged in Rennet & Rind’s maturing rooms by head of cheese, Perry James Wakeman, a Certified MonS Affineur, who worked and studied under the highly respected Hervé Mons, Meilleur Ouvrier de France. As...

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