Cheese

Cheese lovers unite! Our founder Katy Truss, earned the prestigious title of Academy of Cheese Associate upon successfully completing her Level One training and exam. As a result, we've had the pleasure of discovering an array of delicious new cheeses, and we can't wait to share them with you.

Fabulous Cheeses

Fen Farm Dairy - Baron Bigod

This Suffolk Brie-style cheese has a gorgeous warm milky flavours, notes of mushrooms, earth and farmyard with a nutty rind.

There's a silky breakdown under the rind and balances a clean lactic brightness with mushroomy, vegetal notes. Brie lovers will adore this British version of the French Classic.

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Long Clawson Stilton

Stilton becomes milder and mellows with age, so the Long Clawson Mature Stilton makes a perfect intro to blue cheese. It is matured for longer and is soft, rich and creamy but still has that distinctive blue cheese tang. It is made in Leicestershire using local cows’ milk and is protected by a PDO. It's one of only six dairies in the world licensed to make Blue Stilton. It's perfect on salted buttery crackers with a glass of Shiraz or Port.

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Cornish Cheese Company - Cornish Blue

One of my all time favourites. A mellow, creamy blue from Philip Stansfield at the Cornish Cheese Company.

This won supreme champion in the World Cheese Awards 2010 and I was lucky to be standing next to Philip when he won. Amazing moment!

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Cheese Makers and Mongers (shops)

Cheese Tasting

  • Exploring Cheese Tasting

    Hello cheese lover! Whether you're a seasoned connoisseur or new to the world of curds, let's delve into the art of cheese tasting. Join me on a practical journey exploring the intricacies of each bite.


    To start, choose a diverse cheese selection, varying textures and milk types—goat, sheep, and cow's milk cheeses for a well-rounded tasting (although you won't find me tasting goat's cheese, one of my only food hates!).


    Now, onto tasting. Take a good look at the cheese, noting its colour, texture, and any distinctive features. This visual inspection provides clues about the cheese's age and flavour profile. Whether or not it looks good to eat plays a great role in your tasting experience too.


    Engage your olfactory senses by sniffing the cheese. Pay attention to earthy, nutty, or sweet hints. The smell previews the flavours to come.


    Next, taste the cheese with a small bite, allowing it to coat your palate. Note the initial flavours—buttery and rich or sharp and tangy. Consider the texture—smooth and creamy or crumbly and dense.


    As you savour the cheese, consider its complexity. Note any evolving flavours or lingering aftertastes. The interplay between components—fat, salt, acidity— all work together to create an overall taste experience.


    The texture can reveal insights into the cheese's age and craftsmanship. Does it crumble or yield with a satisfying crunch or is it soft, fresh and perhaps younger? The mouthfeel adds another layer to the experience.


    Pair cheese with complementary accompaniments—a chutney, apple slices, or honey—for an enhanced tasting experience. Consider the perfect beverage—a well-chosen wine, cider or craft beer. Experiment with pairings to find your match.


    Don't rush. Take your time so you can appreciate each bite, sharing thoughts with friends, fellow cheese lovers or hosting a cheese-tasting party, or me, if you'd like to!


    Cheese tasting can be a sensory adventure, exploring the world of flavours and textures. Grab a cheese board, gather your favourites, and embark on a journey for your taste buds. 


    Happy tasting!