Perry's Cheese Blog
How a Cheese Iron is the Prized Tool of a Cheesemonger
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.
Alpen Cheddar: When Devonshire and German Cheesemakers Collide
Perry Wakeman cheese new
An Ode to Innes
Perry Wakeman
So it has happened. We say goodbye to one of our favourite cheesemakers, Innes. I can't help but feel emotional about this. It's not only our British cheese heritage that's gone, but it's also a little of mine. I've been trying their cheeses every couple of weeks for the last, well, for so long I can't remember. Innes's cheese taught me invaluable things as a cheesemonger. It's hard to explain how, but I shall try, and I am sure many fellow cheesemongers will be able to relate too. As mongers, when we taste cheese, we want to know everything about...
The Fascinating World of Cheese Rinds
Perry Wakeman
Over the years, I have always been mesmerised by the rind of cheeses. Thousands of microscopic organisms, all unknowingly working toward one objective to ‘protect the paste’. But what does this mean? In this blog, I want to give you an insight into how the rind comes to be, and what I think when I look at a cheese’s rind. Why Do Rinds Form? As a cheese ages, it forms a hard skin around it called the rind. The main function of the rind is to extend the cheese's lifespan by managing the degradation of the interior, or the paste....