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  1. Eat Pray Love Cheese
    Eat Pray Love Cheese

    The French know a thing or deux about romance. While the custom of sending flowers on St. Valentine’s Day dates back to the late 17th century, the amorous French have a tradition that dates back much further. During the Hundred Years’ War, the French dairymaids of Neufchâtel would mould cheeses into the shape of a heart, and offer them as a token of affection to their English suitors. This was the start of a long tradition in Anglo-French relations, where the French impressed us Brits with their gastronomic skill, while we were busied ourselves annoying the locals with our tendency to get a bit lairy while abroad.

  2. Gift Guide: Cheese Accessories
    Gift Guide: Cheese Accessories

    Cheese, like Christmas itself, can be viewed as one of those pleasures that may only be enjoyed for a brief moment of time, before it becomes naught but a memory. This in no way makes it any less significant, it may in fact be part of what makes it so special.

  3. Which Cheeses to Give at Christmas
    Which Cheeses to Give at Christmas

    Eating on Christmas day is a serious business, and should be approached with an attitude to match. As with any great feat or accomplishment, the wise among us know to take preparatory measures. Eat only a light breakfast. Wear your loosest fitting clothing. Drink something sparkling (the bubbles expand the stomach). Take a morning walk if weather, schedule and inclination allows it. And never, under any circumstances, have ‘just one more’ of anything. You don’t want to peak too soon. This is a marathon, not a sprint.

  4. Why Give Cheese at Christmas?
    Why Give Cheese at Christmas?
  5. Cheeses For Christmas Parties
    Cheeses For Christmas Parties

    The Fine Cheese Co. Christmas cheeseboard

    December is poking its frost-nipped nose round the corner and we’re all getting prepared for Christmas. Though we may enjoy more than our fair share of different cheeses throughout the year, much like everyone, else our Christmas cheeseboard often sees us returning to the classics. Complex Stiltons, full and fruity Bries and strong and tangy Somerset Cheddars. But what about in the run up to Christmas, and all those parties and gatherings there might be to attend? You don’t want to run the risk of indulging in the classics too soon, but we are not ones to argue for abstaining. Far from it. We have devised a list of cheeses that will whet the appetite for festive fare but will treat you to flavours, textures and milks that you may not experience on the big day.

    The run up to Christmas is also the perfect time to introduce the cheese-curious among your circle to cheeses they may not yet have had the pleasure of trying, as we find the Christmas spirit is often also an adventurous one

  6. Meet British Charcuterie
    Meet British Charcuterie

    The story of British charcuterie shares a number of similarities with British cheese. Twenty to thirty years ago, British cheesemaking entered a golden age. An influx of new cheesemakers brought about a period of rapid rediscovery and dramatic innovation, resulting in a surge in both the quantity and quality of British artisan cheese, as well as the interest in it.

    The ripples of this ‘renaissance’ can still be felt today, and a similar splash is about to be caused by British charcuterie, as it enters its own golden (saus)age.

    The tell-tale signs are there. Once lost traditions are being dusted off, experimental techniques are creating new possibilities, and a community of devoted aficionados has formed. A new dawn is rising, one that is accompanied by the smell of pancetta cooking in the pan.

    On Thursday August 1st, the results of the 2019 British Charcuterie Awards will be announced at BBC Countryfile at Blenheim Palace . Founded by the food writer Hen

  7. The 2019 Artisan Cheese Awards
    The 2019 Artisan Cheese Awards

    Sponsored by The Fine Cheese Co.

     

  8. A tribute to Mary Holbrook
    A tribute to Mary Holbrook

    It is with great sadness that we say goodbye to Mary Holbrook, the maker of the incomparable Tymsboro cheese, who passed away at the weekend.

    She died at home on Sunday, at her beautiful farm on the hill, in Somerset, where she has worked tirelessly over decades to establish and maintain her world-class reputation.

    Mary has had an impact on a staggering amount of people in the artisan cheese industry in the UK and beyond. She welcomed trainees, visitors and transient workers to come to Sleight farm and learn, work and contribute to the cheese making and the farm; people from customers like ourselves, other cheesemakers and the wider food community. Never shy to let people see her process and learn from her techniques, safe in the knowledge that no-one could recreate the exceptional terroir of her Somerset hilltop. Our Technical Manager, Martin, had the privilege to work for Mary for two years and learned a huge amount from her. He says "The way she made cheese was unique

  9. Choosing Your Cheddar
    Choosing Your Cheddar

    Cheddar, a year-round favourite, really comes into its own at Christmas.

    But which one would be right for your cheeseboard?

    We’ve created short profiles for some of our most p

  10. A Maverick and a Renegade
    A Maverick and a Renegade

  11. The Fine Cheese Co. Festival 2018
    The Fine Cheese Co. Festival 2018

    After a few years'

  12. Manchego - A Spanish Dream
    Manchego - A Spanish Dream

    If you were to think of Spain, Manchego would likely be the cheese which immediately sprang to mind. It belongs to a very exclusive club. Along with Brie and Cheddar, Gorgonzola and Gruyère, it has become the poster child for an entire nation’s cheesemaking prowess.
    This is not without good cause. A truly great Manchego manages to be many things at once. In my experience, most things in life which are capable of being more than one thing at a time, are a little on the naff side. Old news, plastic glasses, sporks and long shorts are just a few which spring to mind.
    Yet a truly good Manchego bucks this trend, as it manages to have a host of seemingly contradictory attributes. It will be firm but silky soft, sweet but savoury, crumbly but creamy and yet the experience will be entirely satisfying.
    For reasons we will save for another blog post, there was a time when finding a traditional, artisanal Manchego was exceptionally difficult. It became a phantom; an elusive, ha