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.”
Credit: Suzie Howell
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.”
Credit: Kiran Ridley
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.”
Credit: Kate Owen
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.
Credit: Rii Schroer
Delicious: The creative cheeseboard
“The first rule of doing things differently is that there are no rules. Yes, the basic principle of mixing colours, shapes, tastes and textures still holds true – and a variety of milk types helps vary the flavours – but if you want to serve a huge hunk of Wensleydale as a mighty centrepiece or serve four blues made with cow’s milk to show off their differences, that’s absolutely fine too.”
Restaurant: The new eco-warriors
Cast your mind back to 2010 and ‘sustainability’ was the hot new buzzword in the restaurant world. That was the year Hugh Fearnley-Whittingstall harangued ministers about fish discards and local sourcing peaked with menus that read more like biographies of farmers than a list of dishes. In hindsight, we probably didn’t need to know the name of the cow we were eating, but it did mark a key moment.
