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.
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.
Best Cheeses Of The Year: The Anglo-Celtic Isles
Anglo-Celtic Isles offer a wealth of history, culture, and of course, curds. The resurrection of farmhouse tradition has led them to punch above their weight at international competitions.
Cheese Styles: Thistle Rennet Cheeses
Thistle rennet gives a unique flavor to both traditional and contemporary cheeses.
Cheese Talk: Mites Are Right
Cheesemaking collaborations with bugs go back centuries—with results that continue to capture the imagination
