Perry's Cheese Blog

Affineur of The Year Competition!

Perry Wakeman AFFINEUROFTHEYEAR

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...

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What precisely is artisan, and why is it so important?

Perry Wakeman

4 Minute Read I was prompted to write this having read an advert that had been following me around on socials for the last few days, you know the type. The advert in question was called the ‘Artisan Wheel of Cheese’; four to six cheeses all blended with various fruits, and other stuff. It got me thinking, can that actually be artisan? You see, when it comes to cheese, I hold the term artisan very dearly. I mean, all of our products come from what I consider to be artisan producers based on family-run farms or from independent cheesemakers, and...

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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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