Tunworth is an award winning, soft, white-rinded cheese, reminiscent of a Camembert. Raymond Blanc even called it “The best Camembert in the world!” It is made with pasteurised cow’s milk and animal rennet…

This recipe is one of my favourites and I could eat it far more regularly than is probably wise. I once tried to find the history of macaroni cheese. I mostly failed but the journey was glorious. It’s much older than you think, is all I’ll say…

Cornish Yarg is a semi-hard pasteurised cow’s milk cheese made in Cornwall. After pressing and brining, handpicked local nettles are painted onto the cheese by hand…

This is my favourite hot dip and it cheerfully doubles as a gorgeous pasta sauce in the unlikely event that you have any left over…

In our second part we are going to move from divination cheeses in general to one in particular: the Laomachan. Laomachan or ‘Little mouldy one’, was a rind of cheese used for divination…

This isn’t exactly a recipe but I felt inspired to share it with you. It is perfect as part of a mixture of dishes for a dinner, an excellent starter or even just a main course for one before a television marathon…

Did you know cheese isn’t just delicious, it has another practical use as well? I say practical, its a bit more esoteric than that. You can also use it to tell the future…

My ultimate cauliflower cheese recipe with an extra recipe for leftovers. Its a cheesy delight…

The Belly of Paris by Emile Zola is an astonishing book. The food descriptions are truly wonderful if not always flattering. Here are three quotes from the section now colloquially known as ‘the orchestra of cheeses. At the end of this I promise you will be either hungry, in search of some excellent orchestral music or both:…

Welcome to Tuesday CheeseDay, a new cheese blog! I’ve finally decided to indulge my love for cheese in the form of even more prose. The purpose of this blog is to explore cheese through facts, folklore, recipes, art and literature. I will also be sharing cheese news and events that I find appealing…

Can you imagine a Sunday roast without the potatoes? You might even be one of those wonderful people who thinks there should be more than one type. Whether you like to get in as much potato variety in as possible in one meal or prefer to focus on the perfection of a crispy, craggy roast potato with its meltingly soft middle; I think you’d agree that the roastie is a key item in an iconic roast dinner…

Alcohol has been with us for a while. Ever since primates started enjoying the overripe, fermenting ground fruit which was easier to sniff out than the underripe fruit still on the branches of the tree. The theory goes that the more fermented food we ate, the more our genetics evolved to enable us to eat more fermented food with fewer side effects. The more fermented food and drink we consumed the more demand increased…