ann-marie dyas

This month, Ann-Marie discusses Baronet with its inventor cheese-maker, Julianna Sedli. Julianna has been making cheese for just over 8 years. She trained with the American cheese maker Judy Schadi who was so impressed with Julianna she named a cheese after her. Made with unpasteurised organic Jersey milk, this English cheese may soon rival the French classic Reblochon from which it draws inspiration.

If this has tempted you, you can order your Baronet here, or pop into our shop in Bath to pick some up (and meet Juliana, if she is behind the counter that day)
Juliana thinks her cheese is perfect with a glass of local ale.

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For our second video for The Simple Things magazine Ann-Marie talks us through her favourite Swiss cheese; Von Mühlenen Premier Cru Gruyere. This lovely, mature Gruyere would be perfect as part of an Autumnal cheese board or even a Christmas hamper. As a three times World Champion cheese, it is celebrated for its deep and powerful flavour.

View video here

If you want to embrace a simpler life and need some inspiration to do so  (and let’s be honest who doesn't?), a new magazine called The Simple Things hits the book stands on Saturday.

Cheese is as pure and simple as it gets, so when they asked us to get involved we jumped at the chance.
Ann-Marie did an interview for issue 1 on soft cheeses like Camembert de Normandie, Gorgonzola Dolce and Brillat Savarin.
She also a made a video  about our luscious local goats' milk cheeses, Timsbury Ash Pyramid and Tymsboro' Ripened Pyramid from Timsbury, Bath - which just shows how accessible goats’ milk cheeses can be if you have someone who can advise and guide you.

Happily the editorial team want to make cheese a regular feature, so every month A-M will be talking about her cheese of the month in the magazine and to camera.

We love the magazine’s philosophy, love them for wanting to put cheese centre stage, and are dead proud to be involved.
We say -  so simple, but oh so good!