The Cheeselover

I've been in the Pacific NW (aka Oregon and Washington State) for the past 10 days, hence the absence of posts but I've come across ...

The great thing about genuinely artisanal cheese - like 'natural' wine - is that it's finite. It may be a small experimental bat...

Despite the fact that I've been taught a couple of times how to make gnocchi I've never managed to master it - or at least not to ac...

Having spent 3 days in Copenhagen this week I've got a totally different perspective on Danish cheese, which is sadly represented in thi...

When you're working on a recipe book - as I am at the moment - you have to think not only 'would I actually make this' but ...

One of the unexpected bonuses of attending the chefs' conference Identita earlier this week was the artisanal food stalls which had som...

What I love about artisan cheese is that it always tastes different. Sometimes so different that you feel as if you're tasting it for t...