Perry's Cheese Blog

As a cheese lover, there is nothing quite like biting into a perfectly aged piece of cheese, rich in flavour and complexity. For those passionate about cheese, the World Cheese Awards are the ultimate celebration of the craft and art of cheese making. This prestigious event attracts cheesemakers from around the world annually, showcasing their best creations in a competition judged by the industry's most discerning palates. As an experienced judge at the World Cheese Awards, I have had the privilege of experiencing some of the finest cheeses from around the world. The competition is a true testament to the diversity...

Have you ever wondered why some cheeses, like Cheshire, Red Leicester, and Shropshire Blue, have such a distinct red or orange hue? As it turns out, the colour is not naturally occurring in milk; it is added to the cheese to enhance its appearance. But what is the source of this colour, and how did it become so popular? In this article, we explore the science and history behind the use of annatto as a natural vegetable colourant, and how it came to be the preferred colouring agent for many traditional British territorial cheeses. What is Annatto? Annatto. (2022, August...

As an affineur, I'm always on the lookout for new ways to enhance the flavour and quality of cheese. So, when I received a call from my friends at Curlew Dairy about a maturing project they were putting on, I was more than happy to oblige. The Yorkshire farmhouse was sending out eight fresh-out-of-the-press wheels of Old Roan Wensleydale to different cheesemakers in a bid to discover any maturation methods that could be used to benefit the cheese. There was a rather stubborn bitter note that they were keen to figure out. If any advantages were found, they could influence...

As strong cheeses go, there’s nothing more potent than a well-aged blue cheese. One aspect of its enduring success as a showstopper is its variety, as it can be crafted from cow's milk, sheep's milk, or goat's milk. No matter your taste preferences, there’s bound to be a blue that suits you. Their standout appearance is another factor, as their distinguishing blue, blue-grey or blue-green veins of mould run through it like a tiny river network inside the cheese. But why does it turn a shade of blue? And how do cheesemakers accomplish the look? Well, the answer is all...

Have you ever heard a cheesemonger rave about Epoisses or Stinking Bishop and wondered what washed-rind cheese is and why it can make your refrigerator smell… unique? If you’re nodding along, this article has the answers for you. We’re affineurs of washed rind cheeses and we have information passed down to us about this cheese type that we’d like to share with you. Grab some crackers, maybe a glass of wine, and tuck in. What Does Washed Rind Cheese Mean? The key difference that makes a washed rind cheese is exactly what it says in the name - the rind...