Perry's Cheese Blog
What precisely is artisan, and why is it so important?
Perry Wakeman
My inspiration for writing this was sparked when I read an advert that had been following me around on socials for a few days. The advert in question was called the “Artisan Wheel of Cheese” - four to six cheeses blended with various fruits and other unconventional ingredients. It got me thinking, can that actually be artisan? You see, when it comes to cheese, I hold the term “artisan” very dearly. At Rennet & Rind, all of our cheeses come from what I consider to be artisan producers based on family-run farms or from independent cheesemakers. None of their cheeses...
This Cheese IS for Turning!
Perry Wakeman
February in the Rennet & Rind Maturing Room
Perry Wakeman
Should You Add Smoked Cheese to Your Board?
Perry Wakeman
In this mystery cheese box video, I showcased one of our new preserves, Smoked Bramley Apple Butter. I wanted to talk a little bit more about it. Usually, all things that have been smoked (specifically cheese) tend to be a polarising presence within the cheeseboard building sector. Smoked cheeses tend to be the real power figures on the board, bossing around all different flavours and sometimes killing off some of the subtle, nuanced flavours within artisan cheese. However, when people love smoked cheese, they really do love it! Here's the difficult decision, to add a smoked cheese or not to...
How a Cheese Iron is the Prized Tool of a Cheesemonger
Perry Wakeman
Let's talk about the weapon that us cheesemongers wield to make your cheese experience better. The one item we all have as affineurs which helps to confirm that our maturing moves have paid off. I am talking about the humble cheese iron, or borer or cheese trier, as it’s sometimes referred.