Perry's Cheese Blog

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...

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...

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...