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about the author

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.

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.

digestif

Great 28: Cheese + Digestifs


You’re going to want one of these digestif pairings after every meal.

cheese and ginger

Great 28: Cheese + Ginger


This ancient root is dynamite on a cheese plate.

sustainable cheese

Cheese IQ: Powered by Cheese


By turning whey into biogas, waste from cheese production is being used to fuel homes and businesses.

Cashel Farmhouse Cheesemakers

Meet the Makers of Ireland’s First Artisanal Blue Cheese


We’ve had five days of quality assurance visitors,” says Sarah Furno, co-director of Cashel Farmhouse Cheesemakers, when I meet her at her dairy in Tipperary, Ireland. “It’s been very, very, very intense.” Furno, who crackles with energy and is as passionate about her business as any artisan you’re likely to meet, seems OK with intense. […]

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