Articles written by
Chris Allsop is a UK-based food and travel writer whose work has appeared in The Guardian, The Sunday Times Travel Magazine, and Yahoo!, among other titles. He lives in Bath, where he eats way too much cheddar.
Out of Adversity, King Stone Dairy Debuts a Supreme Champion
Forced to pivot during pandemic lockdown, cheesemaker David Jowett created Ashcombe, a British Cheese Awards Supreme Champion.
Destination Cheese: European Edition
When planning post-lockdown travels, combine natural splendor with splendid cheese.
The Natural Touch
So what exactly is a “natural cheese”? Well, it’s hard to establish a set of category-defining attributes, but we try to give you a taste.
Orange is the New Black
Choosing to produce a washed rind as your first cheese is similar to taking beginner surfing lessons on a supersized wave. “What can go wrong? Everything.”
Rediscover Currants on Your Cheese Plate
Fresh currants deliver a lightning bolt of tart fruit flavor, followed by an herbaceous finish. Here’s how to pair them with cheese.
Best Cheeses: Great Britain
If you stick a pin into a map of Great Britain, chances are it won’t land far from a cheese-laden farmers’ market.
Cheese IQ: Powered by Cheese
By turning whey into biogas, waste from cheese production is being used to fuel homes and businesses.
Meet the Makers of Ireland’s First Artisanal Blue Cheese
Cashel Farmhouse Cheesemakers is proof success can bring a family together.
