The Cheeselover

By chance I've come across two cheeses lately that are both matured with the by-products of red wine. The first, last week, was at Al...

Most people I would guess use mozzarella one of two ways - in the classic insalata tricolore with tomatoes and avocado or to top a pizza. Bu...

I've just posted a piece on my food and wine matching site on a whisky and cheese tasting I tried out at The Capital bar this week. Cli...

We went out for dinner to friends last night and they served just one cheese - a gorgeous triple cream cheese called La Tur. It sounds Fren...

I've said this before but it always surprises me how little effort restaurants make to serve their cheese with style so it was good to f...

There's nothing nicer with drinks than something warm, crisp and cheesy and gougères fit the bill perfectly. I made a batch last night f...

If you asked the proverbial man in the street which countries make the best cheese I’m sure Switzerland would be in their top three which ma...