This interview is part of culture’s 2026 Hot List. Click here to learn more about our selection process and to see the latest Hot List class.
Morgan McGlynn Carr
Cheese Expert, Author, TV presenter, Founder of Cheeses of Muswell Hill
London
Morgan McGlynn Carr has built a reputation for uncompromising precision and craftsmanship—she’s a longtime judge at the World Cheese Awards, a regular on UK TV show Sunday Brunch, and the author of multiple books, including The Complete Cheese Pairing Cookbook. Carr’s career intersects retail and storytelling; her work translates the instincts of a cheesemonger into accessible, practical knowledge. Whether she’s behind the counter, on screen, or on the page, she’s helping people understand not just what to eat, but why it matters.
What was your big “aha moment” when entering this industry?
Realizing that cheese isn’t consistent—it’s alive. The same cheese made by the same producer can taste completely different depending on the milk, weather, and time of year. Once I understood that, everything changed. I stopped treating cheese as a product and started treating it as something to read and understand—and I want to share that with as many people as possible.
Who’s your biggest inspiration in the cheese world?
The farmers, always. The people milking in the rain, working with the seasons, not against them. You can’t shortcut that level of commitment. That’s where the real standard is set. They’re the rockstars of the industry.
What’s the point of view of your cheese counter?
It’s small, focused, and completely driven by taste. Nothing is there by accident. If it’s in the shop, I stand behind it. We don’t stock everything; we stock the right things. The counter is always changing: cheeses I’ve found on my travels, award winners from judging, things you won’t find anywhere else in the UK. Every cheese is at its absolute peak. I know exactly how it should taste, and I won’t sell it until it’s there. They’re my babies—I treat them with the care they deserve.
What is it about cheese that brings you joy?
The moment it clicks for someone. When they try something new and you see it land—that shift in their face. It never gets old.
Are you proud to be part of the UK cheese scene?
Completely. The UK is producing some of the most interesting cheeses in the world right now. There’s confidence but also restraint. People are respecting tradition while pushing things forward. It’s a serious scene, and it deserves recognition.
Through TV and social media, you’ve connected with people in new ways. How does cheese bring people together?
Cheese removes pressure. It sits in the middle of the table and does the work for you. People gather around it, talk over it, share it. It’s incredibly accessible. You don’t need anything complicated—just good cheese and people willing to try.
I’d argue it’s the most social food there is. It sparks conversation, debate, stories about something you tried on holiday. That’s where you’ll find me at a party—by the cheese board.
What advice would you give someone just starting out in cheese?
Taste everything repeatedly. Don’t rush to form opinions. Build them. Work somewhere that cares about quality, not just volume. That foundation matters. And take advantage of available courses—they’re incredible. I didn’t have access to anything like that when I started, and they give you a real head start.
Was there a moment you felt like you “made it” in cheese?
There isn’t just one moment, but judging at the World Cheese Awards for over 12 years has been incredibly special. Sitting at those tables, surrounded by people you respect and knowing you’ve earned your place—that’s something I’m very proud of. And seeing my books become bestsellers is always a proud moment as well.
culture: the word on cheese
Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.
