Perry's Cheese Blog

We’ve done it again – Rennet & Rind has just won Affineur of the Year for the third time, proving that bold British cheese, carefully matured, can take on the best and come out on top.

British artisan cheese is having its moment. For farm shops, deli counters, cheesemongers, and restaurants, this boom isn’t just about having cheese in the fridge – it’s about telling a story on every plate. At Rennet & Rind, we work with the best British cheesemakers, maturing their cheeses in our own ageing rooms until they’re tasting exactly as they should. It’s what we’ve built our reputation on. It’s what sets us apart. The Rise of British Artisan Cheese Post-Brexit and post-pandemic, British cheesemakers were forced to turn inward – and something wonderful happened. With fewer exports and shifting consumer habits,...

We look in depth at the world of soft cheeses. What makes the best British Brie and Camembert as well as the many other soft cheeses at Rennet & Rind?

“Begun the Trade Wars have” - as a wise little green Jedi once (almost) said. With talk of tariffs and global cheese politics heating up again, now’s the moment to back British. Every pound you spend with an independent like us stays in the UK. No tax loopholes, no Luxembourg HQs, just proper cheese, made and matured by real people, here. Buy independent. Keep the pound in Britain.

Reading Time: 4 Minutes I’ve heard some wild cheese stories in my time, but one that always grabs attention is America’s so-called “hidden” cheddar reserve. The idea that somewhere, deep underground, millions of kilos of cheese are lying in storage sounds like something from a cheesemonger’s fever dream. But, as someone who spends his life carefully maturing British artisan cheeses at Rennet & Rind, I had to dig deeper. What I found is a tale of dairy industry excess, political intervention, and some rather chilly caves filled with cheddar. It turns out the United States has, for decades, been sitting...