Perry's Cheese Blog

When it comes to cheese production, rennet is a crucial ingredient that plays a vital role in the coagulation process. Rennet is an enzyme responsible for causing the milk to coagulate and turn into junket, which is cut, and then separated into curds and whey. A vital part of cheese making cheese. With rennet, we can produce many types of cheese that we know and love. In this blog, we will discuss rennet, its types, how it works, and its role in cheese production. What is Rennet? Rennet is an enzyme found in young mammals' stomachs, such as calves, lambs,...

I bet you didn’t know that the tiny things that are often overlooked play the most significant role in the creation of some of the UK's most mouth-watering cheeses. Cheese mites are fascinating little creatures that are often found in aged cheeses. Although they are barely visible to the naked eye, they are an essential part of the natural process that occurs during the ageing of cheese. In this article, we'll take a closer look at cheese mites and explore their role in cheese-making. What Are Cheese Mites? Cheese mites are small, soft-bodied insects that are part of the Acari...

As a cheese lover, there is nothing quite like biting into a perfectly aged piece of cheese, rich in flavour and complexity. For those passionate about cheese, the World Cheese Awards are the ultimate celebration of the craft and art of cheese making. This prestigious event attracts cheesemakers from around the world annually, showcasing their best creations in a competition judged by the industry's most discerning palates. As an experienced judge at the World Cheese Awards, I have had the privilege of experiencing some of the finest cheeses from around the world. The competition is a true testament to the diversity...

Have you ever wondered why some cheeses, like Cheshire, Red Leicester, and Shropshire Blue, have such a distinct red or orange hue? As it turns out, the colour is not naturally occurring in milk; it is added to the cheese to enhance its appearance. But what is the source of this colour, and how did it become so popular? In this article, we explore the science and history behind the use of annatto as a natural vegetable colourant, and how it came to be the preferred colouring agent for many traditional British territorial cheeses. What is Annatto? Annatto. (2022, August...

As an affineur, I'm always on the lookout for new ways to enhance the flavour and quality of cheese. So, when I received a call from my friends at Curlew Dairy about a maturing project they were putting on, I was more than happy to oblige. The Yorkshire farmhouse was sending out eight fresh-out-of-the-press wheels of Old Roan Wensleydale to different cheesemakers in a bid to discover any maturation methods that could be used to benefit the cheese. There was a rather stubborn bitter note that they were keen to figure out. If any advantages were found, they could influence...