Perry's Cheese Blog

This Cheese IS for Turning!

Perry Wakeman

Most of our cheeses are turned twice a week. Yes, this is a labour of love so why do we turn our cheeses, and more importantly, what difference does it make?

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February in the Rennet & Rind Maturing Room

Perry Wakeman

A few challenges in the maturing room to contend with this month. The cold snap has slightly pulled down the base temperature of the rooms.

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To add a smoked cheese or not to add smoked cheese?

Perry Wakeman

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A Cheesemongers' Tools of the Trade

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. 

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What do you get when you put Devonshire and German cheesemakers together?

Perry Wakeman cheese new

What do you get when you put Devonshire and German cheesemakers together? Sounds like the beginnings of a terrible joke, right? Actually, the answer is AlpenCheddar. Currently the most sought after cheese in the UK. Stocks are running low and there won’t be more for quite some time. 

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