The Sunday Times: Can you freeze cheese? 34 cheese questions answered by an expert

When do you eat the rind? Is French cheese always best? And why do some cheeses have holes in them? Cheese expert Patrick McGuigan has all the answers…

The Financial Times: Raw-milk cheese and the pressure to pasteurise

“The cheeseboard has become a battlefield on which artisan makers are fighting for their futures against the might of multinationals, food-safety bodies and government regulations. At the heart of this battle is the use of raw milk.”

The Telegraph: 'If you're buying cheese, buy British': how we can help cheesemakers to survive

“The self-effacing Welsh cheesemaker Carwyn Adams is far happier being up to his elbows in milk at his small dairy in Carmarthenshire than he is talking about himself. But when the country’s restaurants, pubs and hotels were closed because of coronavirus, his company, Caws Cenarth, was suddenly plunged into a crisis that left him no choice but to make some noise.”

The Financial Times: How America became a global cheese power

“Welcome to the US food scene that is hotter than the molten centre of a grilled-cheese
sandwich. Once seen as stodgy and old-fashioned, the pungent world of cheese has been rejuvenated by a new generation of fromage-focused bars and restaurants, and trendy cheese shops run by twentysomethings with cow tattoos.”

The Telegraph: Washed rinds, ripening and robots: inside the wonderful world of aged British cheese

It’s the smell that hits you first. Deep beneath brick railway arches in Bermondsey, south London, the damp air inside Neal’s Yard Dairy’s maturing rooms is alive with aromas of yeast and mould. The source is impossible to miss. Rows of spruce shelves reach high up to the vaulted ceilings and are filled with huge truckles of cheese covered in mottled rinds.