A Slice of Cheese

In partnership with Peter’s Yard petersyard.com - Caroline Bell, Director of Shepherd’s Purse, tells us the story of this Yorkshire cheese business founded in the 1988 by her pioneering mother Judy Bell. Philip Contini, of Valvona & Crolla, the much-loved Edinburgh Italian food business now in its 90th year, takes us on an illuminating and appetising journey round Italy’s cheese scene.

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In partnership with Peter’s Yard petersyard.com - This episode takes a look at the business of selling cheese at markets, a historic form of cheese retail which carries on to this day. Cheesemonger and affineur Nic Pivard of Curds and Whey, Jules Kane, co-founder of Cheesewick, the monthly Chiswick cheese market and Anita Robinson, Director of Somerset Cheese Company tell us their market stories.

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In partnership with Peter’s Yard petersyard.com - With the 2024 World Cheese Awards taking place in Portugal, we look at the Portuguese cheese scene. Portuguese cheesemonger Diana Guedes, of Queijaria da Praca, who champions artisan Portuguese cheese, shares her insights into the country’s cheeses and its makers. Portuguese food writer and Culinary Backstreets guide Celia Pedroso, author of Eat Portugal, tells us about the role of cheese in Portuguese cuisine.

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In partnership with Peter’s Yard petersyard.com - In this episode we look at how to sell cheese well. Cheesemonger Oli Smith of Bristol Cheese talks us through his vision of what makes a good cheesemonger. Young Cheesemonger of the Year 2023, Lily Morris of Morris of Usk, gives us an insight into the enthusiasm and cheese knowledge that won her this award https://academyofcheese.org/young-cheesemonger-of-the-year/. Cheese enthusiast Keith Kendrick, Good Food’s Group Managing Editor, who judges Young Cheesemonger of the Year at the World Cheese Awards tells us what he and fellow judges look for.

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In partnership with Peter’s Yard petersyard.com - Historically, India’s best-known cheese is paneer, a cheese we devoted a whole episode to in the early days of this podcast. But the Indian cheese scene is changing and developing. I talk to the dynamic Mausam Narang, founder of Eleftheria Cheese in Mumbai, who in 2023 saw one of her creamery cheeses receive the accolade of being in the top 16 cheeses at the World Cheese Awards. I also speak to food writer Roopa Gulati, who gives me a mouthwatering insight into how cheese is used in the Indian kitchen.

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In partnership with Peter’s Yard petersyard.com - Rules and regulations are central to the cheese world. Julie Cheyney of St Jude’s Cheese gives me an insight into the rules she has to follow as a cheesemaker working with raw milk. Cheese expert Ned Palmer, author of A Cheesemonger’s Tour de France, gives me an insight into the way France has protected and regulated the production of its historic foods and drinks, including cheese.

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In partnership with Peter’s Yard petersyard.com - Cheese is famously a smelly food! Certain cheeses such as Stinking Bishop or Epoisses are notorious for their powerful aromas. Some people love the smell of cheese, others loathe it. I discuss this striking aspect of cheese with Professor Barry Smith, director of University of London’s Centre for the Study of the Senses, and Josh Windsor, Associate Director, Caves at Murray’s Cheese.

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In partnership with Peter’s Yard petersyard.com - Cheese is a wonderful food for hot summer days. To start with it doesn’t need cooking! Using cheese is a great way to add savoury flavour and textures to salads. There are also delightful cheese dishes to be made which are perfect for summer eating. Acclaimed food writer and broadcaster Thane Prince shares her insights into summer cheese cooking. Greek writer Carolina Doriti, whose cookbook Salt of the Earth is a beautiful journey around Greece through its cuisine, tells us about cheese in the Greek kitchen. You will definitely be craving a Greek salad once you’ve listened to her!

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In partnership with Peter’s Yard petersyard.com - New Zealand’s cheese scene has grown in the last few decades. The renowned New Zealand food and wine writer and editor Lauraine Jacobs shares her insights into how it has blossomed. Simon Berry, MD of Whitestone Cheese on New Zealand’s South Island tells the story of why and how his farming family started making cheese during the 1980s and their progress since then.

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In partnership with Peter’s Yard petersyard.com - The idea of tradition is often evoked in the world of cheese. For this episode, we talk to Rachael Sills, founder of specialist Swiss cheese exporter KaseSwiss, about Swiss Alpine cheesemaking, recently recognised by UNESCO ,and cheese expert, Ned Palmer, author of A Cheesemonger’s History of the British Isles about the idea of tradition with regard to cheese.

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In partnership with Peter’s Yard petersyard.com - Goat’s milk has long been an important milk for cheesemakers, with goats able to thrive in landscapes unsuited to cows. Cheesemonger Max Melvin, of La Fromagerie in London, talks about French goat’s cheeses and cheesemaker Selina Cairns of Errington Cheese in Scotland talks about working with goat’s milk.

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In partnership with Peter’s Yard petersyard.com - Wensleydale is one of Britain’s famous territorial cheeses – made and eaten in Yorkshire for centuries. However, it’s had a troubled history and come close to extinction a number of times. Excitingly, though, recent years have seen a new farmhouse Wensleydales being made in the Yorkshire Dales. To learn about the story of Wensleydale, we talk to Andy Swinscoe of The Courtyard Dairy in Yorkshire, David Lockwood, Managing Director of Neal’s Yard Dairy and Ben Spence of the Curlew Dairy, who together with his wife Sam, is making a farmhouse Wensleydale called Yoredale in the town of Wensley. 

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This week A Slice of Cheese goes on a journey and explores the world of Latin American cheese. Cheese expert Carlos Yescas tells us about the history of cheesemaking in this region, Mexican cheese expert Jessica Fernandez of Mexican Mongers in Mexico City discusses Mexico’s cheeses and how they are used in Mexican cuisine and wholesale cheesemonger John Braga shares his insights into Brazil’s cheese scene.

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In partnership with Peter’s Yard petersyard.com - While we often talk about tradition in the world of cheese, it’s also a place of innovation and creativity. For this episode, Jenny talks to James Rutter, Managing Director of Paxton and Whitfield about innovation in Britain’s cheese scene, dairy farmer David Finlay of Ethical Dairy about his cow with calf approach and Amy Brice of Freshly Ground PR and Cheesemonger James Grant of No. 2 Pound Street about their new collaborative initiative; The Real Cheese Project.

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In partnership with Peter’s Yard petersyard.com - Cheese has been an important foodstuff in the Mediterranean world for many centuries. For an insight into the region’s cheeses and how they are eaten and enjoyed, we talk to Panos Manuelides, founder and managing director of Odysea, which imports and distributes foods from the Mediterranean, and Turkish food writer Ozlem Warren, whose latest cookbook Sebze celebrates Turkish vegetarian cuisine.

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Cheese is a very useful and versatile ingredient in cooking. For this episode, I look at how we bake with cheese and talk to three wonderful cooks and food writers: Dan Lepard, author of many bestselling baking books including the seminal Short and Sweet, Italian food blogger Stefano Arturi and Catherine Phipps, whose latest cookbook is Modern Pressure Cooking.

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In partnership with Peter’s Yard petersyard.com - What’s it like setting up as a cheesemaker or cheesemonger? I speak to two people who’ve recently started making cheese: Emily Tydeman of Broughton Hall Dairy and Martin Tkalez of Pevensey Cheese. Perry Wakeman tells me how Rennet and Rind opened their first bricks and mortar in shop in Lincolnshire last autumn. I also talk to a behind-the-scenes stalwart of Britain’s artisan cheese world, refrigeration engineer Alan Hayes, who has helped many cheesemakers and mongers get up and running.

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In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese, I explore the idea of regenerative farming and the cheese scene. Neal’s Yard Dairy’s Bronwen Percival, co-author of Re-inventing the Wheel, shares her insights. I also talk to Lee Truelove , Head of Regenerative Farming at First Milk, a dairy co-operative, and Leona Macdonald, Business Unit Director at Golden Hooves, First Milk’s cheese company.

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In partnership with Peter’s Yard petersyard.com - In the world of cheese, we often talk about pairing cheese and wine in the world of cheese. I noticed another type of pair – people in the cheese world who work and live together. I talk to Andy and Kathy Swinscoe of the acclaimed cheesemongers The Courtyard Dairy in Yorkshire and also to Jonny and Dulcie Crickmore of Fen Farm Dairy in Suffolk, famous for their Baron Bigod cheese.

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In partnership with Peter’s Yard petersyard.com - Blue cheeses are so distinctive and characterful. They have a Marmite aspect, with people either loving or hating them. I’m firmly a blue cheese lover so thoroughly enjoyed making this episode. Spanish cheese expert Rupert Linton of Brindisa, the Spanish food company, takes me on a journey through the rich world of Spain’s blue cheeses, including Cabrales, British cheesemaker Mary Davenport tells the story of Cote Hill Blue and cheese writer Patrick McGuigan, co-author with Matthew Carver of Cheese Life, tells me about France’s iconic Roquefort cheese.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you have fun experimenting with matching them to different cheeses. You can really taste the fig in the fig and spelt sourdough crackers. The natural sweetness of these crackers makes them an excellent partner to blue cheeses such as Roquefort, Gorgonzola or Stilton. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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In partnership with Peter’s Yard petersyard.com - Cheese is a food which partners well with certain foods – crackers, fruit, chutneys leap to mind – and also, of course, with drinks. It’s always useful to hear from the experts and we have a great line-up for you. The Guardian’s acclaimed wine writer Fiona Beckett shares her thoughts on how to pair cheese with low alcohol and non-alcoholic drinks. Emma Young, author of The Cheese Wheel, tells us how she sets about understanding and pairing cheese. Wine and food writer Marc Millon – shares his insights into the world of Italian wine and cheese and Svetalana Kurharchuk, aka The Cheese Lady, author of The Cheese Connoisseur’s Handbook, reveals some some excellent guiding principles.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you have fun experimenting with matching them to different cheeses. The rosemary and sea salt sourdough crackers have a lovely aromatic flavour from the herb. They work very well with the light, bright lemony-ness of a fresh goat’s cheese. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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In partnership with Peter’s Yard petersyard.com - From cauliflower cheese to cheese straws, cheese is a much-loved ingredient in the British cookery. I talk to food writers across Britain about how they enjoy cooking with cheese, starting with the legendary Diana Henry, whose classic cookbook Roast Figs Sugar Snow has just been re-released in a beautiful new edition. Food writer Ross Clarke tells me about cheese in the Welsh kitchen – and yes, we do discuss Welsh rarebit! Scottish food writer Sue Lawrence, who came to fame when she won Masterchef in 1991, is infectiously enthusiastic on the joys of cheese scones.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. With their subtle nutty sweetness, the pumpkin and sunflower seed sourdough crackers are fantastic with the full flavour of a classic, mature British Cheddar. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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In partnership with Peter’s Yard petersyard.com. Among the many pleasures which cheese offers, is the remarkable variety of textures one encounters. I explore the subject with award-winning cheesemaker David Jowett of Kingstone Dairy, James Rutter, Managing Director of Paxton and Whitfield and American cheese affineur Josh Windsor of Murray’s Cheese. Finally, Rupert Linton of Brindisa talks us through a cheese with a very particular texture indeed.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. The original Peter’s Yard sourdough crackers, which have a subtle nutty flavour, are versatile enough to pair with any cheese. I like them with washed rind cheeses, such as Kingstone Dairy’s Rollright, which has a lovely texture and aromatic pine-y notes from the spruce band wrapped around each cheese. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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In partnership with Peter’s Yard petersyard.com - This week A Slice of Cheese explores the rise of vegan cheese. We talk to Rachel Steven’s, co-founder of La Fauxmagerie, Britain’s first specialist vegan cheesemonger and Mirko Parmigiani of Palace Culture tells us how he started making vegan cheeses. Vegan food writer Katy Beskow, author of Easy Vegan Christmas, shares ideas for how to cook with vegan cheese and Adam Williams of Tyne Chease, tells us the story of this pioneering Northumbrian vegan cheese company.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. The stylish black-coloured, rye and charcoal sourdough crackers are very good with soft cheeses. A vegan cheese like Palace Culture’s Kimcheeze peppercorn crackers with its scarlet chilli flake coating would look very striking indeed. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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In partnership with Peter’s Yard petersyard.com - When one looks at the world of artisan cheesemaking, it’s noticeable that many of the businesses are family ones. We talk to cheesemakers around the world about the pleasures – and pressures – of working in a family business, Jonny Crickmore, of Fen Farm Dairy in Suffolk, Britain, Sarah Hennessy of Durrus Farmhouse Cheese in West Cork, Ireland, Chickie and Gaby Vella of Vella Cheese Company in Sonoma, California, USA and Mark Lee of Torpenhow Cheese Company in Cumbria, Britain all share their stories.

With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses.The pink peppercorn sourdough crackers – which have a fragrant pepperiness to them – go very well with white, bloomy cheeses such as Camembert or Baron’s Bigod, a British Brie made by Fen Farm Dairy in Suffolk. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website.

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In partnership with Peter’s Yard petersyard.com - Good cheesemongers do a fantastic job. Not only do they offer a chance to buy a variety of cheeses in peak condition, they share the stories behind the cheeses as well. We talk to five cheesemongers in countries around the globe: Anthony Femia, founder of Maker and Monger, Melbourne, Australia, Jessica Fernandez of Mexican Mongers, Mexico City, Mexico, Gordon Edgar of the Rainbow Grocery, San Francisco, California, USA, Julia Treloar of Cheese Boutique, Toronto, Canada and Chris Hallam of Chorlton Cheesemongers, Manchester, UK. What comes across loud and clear is their love of cheese and their enthusiasm for and commitment to their work.

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In partnership with Peter’s Yard petersyard.com - This year the World Cheese Awards will take place in Trondheim, Norway, so a timely moment to look at the world of Scandinavian cheese. Food writer Signe Johansen, author of two appetising Scandilicious cookbooks, sets the scene for us. We talk to two notable Norwegian cheese makers whose cheeses have each won Supreme Champion at previous World Cheese Awards: Kristen Waagen of Tingvollost and Magnus Hafslund of Ostegarden, Finally Bernt Bucher Johanessen, of Hanen, a Norwegian trade organisation for rural farm produce, discusses the Norwegian cheese scene and why he wanted the World Cheese Awards to come to Norway.

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In partnership with Peter’s Yard petersyard.com - This episode would celebrate the historic role of women in cheesemaking. On many British farms, it was women who sustained the family tradition of cheesemaking and passed it down the generations. We talk to Mary Quicke of Quicke’s Cheddar – a major and influential figure in the world of British cheese. Rose Grimond of Nettlebed Creamery tells us how she set up a cheese business to help save her family farm. We also meet the acclaimed American cheesemaker Veronica Pedraza of the Blakesville Creamery in Wisconsin, a woman-owned and operated farmstead creamery which offers a model of sustainable farmstead cheese. Cheese educator Katy Fenwick gives us an insight into the role of women in cheese past and present.

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In partnership with Peter’s Yard petersyard.com - Cheese plays a very special part in French cuisine. Food writer Debora Robertson - noted for her humorous, witty writing as well as her delicious recipes - moved to France in 2021 and shares her insights into the French love of cheese. Legendary chef and restaurateur Bruce Poole of Chez Bruce tells us about he likes to use cheese and serve it at his Michelin-starred restaurant and Pierre Mairesse of Cheese Plus Fizz tells us which classic French cheese dishes go down well with his customers.

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In partnership with Peter’s Yard petersyard.com - Making good cheese is not a simple thing to do. This week A Slice of Cheese explores the care and skill that goes into making artisan cheese. I get insights into what makes great cheese from talented cheesemaker Martin Gott, whose acclaimed St James cheese has a cult following, Adele Ravisio of CasArrigoni in Valtaleggio, maturers of traditional raw milk Taleggio, and cheesemonger Perry Wakeman of Rennet and Rind, winner of the Affineur of the Year Award in 2022.

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In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we’re travelling around Britain talking to cheesemakers. Our journey begins on a Scottish island, where we talk to cheesemaker Chris Reade and hear the remarkable story of Isle of Mull Cheese. Next we head to Lancashire to talk to Graham Kirkham, dairy farmer and maker of the world’s only raw milk, farmhouse Lancashire cheese. In Wales Robert Savage-Onswedder tells us of Caws Teifi, the pioneering artisan cheese business his father set up. Finally, we head south to Cornwall to meet two cheesemakers: Giel Spierings of the Cornish Gouda Company and Philip Stansfield of the Cornish Cheese Company.

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In partnership with Peter’s Yard petersyard.com - How does one go about putting together a cheeseboard? Cheesemongers Andy Swinscoe of The Courtyard Dairy and Patricia Michelson of La Fromagerie share their expertise. I also talk to cheese blogger Tenaya Darlington – also known as Madame Fromage – tells me about her approach. Cheese and crackers are a classic combination. Clare Stiles of Peter’s Yard tells me why their sourdough crackers work so well with cheese.

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In partnership with Peter’s Yard petersyard.com - For this episode of A Slice of Cheese, I talk to key figures in the cheese world. Jason Hinds, Director of Neal’s Yard Dairy, about Randolph Hodgson, the founder of Neal’s Yard Dairy, a seminal figure in the world of British farmhouse cheese. Renowned Somerset cheesemaker Jamie Montgomery tells me about his famous Cheddar and I speak to Roland Barthelemy, President of the Guilde International des Fromagers and finally Cheese writer Ned Palmer unpicks cheese myths for us.

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In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we explore the vocabulary of cheese – the words used within the cheesemaking world nd also the language we use to describe the cheese we eat. I talk to Hero Hirsh, Head of Retail at Paxton and Whitfield, Charlie Turnbull, a founding director of the Academy of Cheese, and cheese writer Patrick McGuigan, author of The Philosophy of Cheese.

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In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we explore the microbial ‘starter cultures’ which play a key part in cheesemaking. As their names suggests they are used at the start of the cheesemaking process. Bronwen Percival, cheese buyer for Neal’s Yard Dairy and co-author of Reinventing the Wheel, shares her insights into their role. Giles Barber of Barber’s Cheddar Cheese tells the story of his family’s role in preserving Britain’s traditional cheese starter cultures.

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In partnership with Peter’s Yard petersyard.com - A look at how cheese is shaped by the place in which it is made. Rupert Linton of Brindisa takes us on a journey to Spain, Alison Elliott of the Ham and Cheese Company shares insights on Italy’s cheese landscape and Andy Swinscoe of the Courtyard Dairy talks about cheese and place in Britain, a subject close to his heart.

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In partnership with Peter’s Yard petersyard.com. There is an innovative energy to Britain’s cheese scene. This week on A Slice of Cheese I talk to cheesemaker Julianna Sedli of The Old Dairy who’s creating new cheeses using Jersey milk, cheese advocate Sam Wilkin about two exciting cheese and cider projects he’s involved in and to Edward Hancock, founder of Cheese Geek, the online cheese shop which caught the imagination of the Dragons Den investors.

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In partnership with Peter’s Yard petersyard.com - For centuries farms were the places where cheese was made, transforming precious, perishable milk into a food which could be stored and sold. We talk to British farmer and Cheshire cheesemaker Sarah Appleby of Hawkstone Abbey Farm and American farmer and cheesemaker Andy Hatch of the Uplands Cheese Company in Wisconsin about the rewards and challenges of farmhouse cheesemaking.

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In partnership with Peter’s Yard petersyard.com - Cheese is such a fascinating food and there’s so much to learn about it! We talk to people who are on a mission to share cheese knowledge: Alison Swan-Parente of The School of Artisan Food, Ros Windsor of The Cheese Academy, Jeanine Egan of the Cheese School of San Francisco and cheese advocate Sam Wilkin.

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In partnership with Peter’s Yard petersyard.com - This week we delve behind the restaurant cheeseboard to gain some insights into the restaurant cheese network. Tom Badcock of Harvey & Brockless, the speciality food producer and distributor, shares tales of supplying cheese to the hospitality sector, chef Graham Garrett tells us how he cooks and serves cheese at his restaurant The West House in Biddenden, Kent and Rhuaridh Buchanan of Buchanan’s Cheesemonger discusses the world of affinage and how he matures cheese for top-end restaurants.

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In partnership with Peter’s Yard petersyard.com - A really important part of British cheese heritage is what are called its territorial cheeses, such as Lancashire or Cheshire. We talk to cheesemonger Andy Swinscoe of The Courtyard Dairy about this very British tradition and farmer and cheesemaker David Clarke of the Leicestershire Handmade Cheese Company tells me why he started making his acclaimed Sparkenhoe, an artisan Leicester cheese.

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In partnership with Peter’s Yard petersyard.com - The family of soft cheeses includes classics such as Brie, Camembert and soft goat’s cheeses. We talk to award-winning cheesemakers Stacey Hedges of Hampshire Cheese Company, famous for her Tunworth cheese, Kevin Blunt of Golden Cross Cheese and to Victoria Stewart-Liberty of Mons Cheese about the glories of France’s soft cheese scene.

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In partnership with Peter’s Yard petersyard.com - There is a long tradition of adding flavours to cheese by adding herbs, spices or smoking them. Cheesemakers Catherine Mead of Lynher Dairies, talks about the use of nettle leaves as a wrapping for Yarg and how the leaves affect the flavour of the cheese. Dan Bliss, Cheese Buyer for Paxton and Whitfield, talks us through the addition of flavours – from truffles to more unusual flavours. Dutch affineur Betty Koster of La Fromagerie Amuse tells us of the history of adding spices to cheeses in the Netherlands.

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In partnership with Peter’s Yard petersyard.com - Tiny organisms known as microbes - which are too small to be seen without a microscope - play a key part in cheesemaking. We delve into the fascinating world of microbes with Bronwen Percival, co-author of Reinventing the Wheel, and cheese affineur Josh Windsor of Murray’s Cheese, New York City.

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In partnership with Peter’s Yard petersyard.com - Parmesan, Mozzarella, Gorgonzola – Italy is a land of wonderful cheeses, many of them known around the world. We explore the rich regionality of Italian cheese with Tuscan food writer Giulia Scarpeleggia. Philip Contini of Edinburgh food institution Valvona & Crolla shares his insights into the role Italian delis played in introducing Italian cheeses to the British public and Mario Olianas tells us why he is making pecorino cheese in Yorkshire.

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In partnership with Peter’s Yard petersyard.com - Spring is in the air! We talk to cheesemaker Martin Gott about his acclaimed St James, a seasonal, washed rind, ewe’s milk cheese. Cheesemaker Anthony Heard of Kupros Dairy tells us about a special, cheese-based, Cypriot Easter treat and food writer Ren Behan discusses Polish cheeses and Easter cheesecake. 

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In partnership with Peter’s Yard petersyard.com - ‘Fresh cheeses’ are the babies of the cheese world. The term is used to describe cheeses which haven’t formed a rind. It’s a family of cheeses that ranges in texture from soft cream cheese to cheeses such as feta, which are brined giving them a firmer texture. I talk to fresh cheese maker Tim Homewood of Homewood Cheeses, Turkish food writer and cookery teacher Ozlem Warren tells me of the delights of Turkey’s beyaz peynir, discuss cream cheese, bagels and cheesecake with chef and food writer Denise Phillips and Italian food writer Giulia Scarpeleggia gives me an insight into mascarpone and how it’s used to make that famous Italian dessert tiramisu.

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In partnership with Peter’s Yard petersyard.com - Remarkably, liquid milk is the starting point for all cheese. I talk about milk for cheesemaking with two remarkable figures in the British food scene: Bronwen Percival, cheese buyer for Neal’s Yard Dairy and co-author of Reinventing the Wheel, and Patrick Holden of Holden Farm Dairy, maker of a raw milk cheese called Hafod, and founding director of the Sustainable Food Trust.

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In partnership with Peter’s Yard petersyard.com. This week on A Slice of Cheese we’re going back to basics. Jason Hinds of Neal’s Yard Dairy talks me through how milk is transformed into cheese. We also discuss the where and why of cheesemaking and the rise of Britain’s vibrant artisan cheese scene.

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In partnership with Peter’s Yard petersyard.com. I find cheese immensely comforting. This week on A Slice of Cheese, I explore the idea of cheese and comfort with food writer Kate Young, author of the Library Cookbook series, Ned Palmer, author of A Cheesemonger’s Compendum of British & Irish Cheese and YouTuber and podcaster Katy Quinn, author of Cheese, Wine, Bread.

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In partnership with Peter’s Yard petersyard.com. Seasonality is an important aspect of cheesemaking. We look at winter cheeses – cheeses that are only available in the winter months or at their best in the winter months with acclaimed cheesemonger Andy Swinscoe of The Courtyard Dairy and Rachel Sills of Kase Swiss, a Swiss cheese importer.

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In partnership with Peter’s Yard petersyard.com - Over the festive season, it’s fun to cook with cheese as well as to serve it as is. Four wonderful food writers - Domenica Marchetti, Anja Dunk, Claire Thomson and Irina Georgescu – share their ideas on how to cook with cheese in the holiday season. Warning – this will make you very hungry!

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In partnership with Peter’s Yard petersyard.com - You’ve bought your special cheeses for Christmas. Now, what should you drink with them? It turns out that more than red wine goes with them. We talk to Hero Hirsh of Paxton & Whitfield, Sam Wilkin, cheese guru and content creator, and whisky expert Rachel McCormack to get their recommendations.

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In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we’re looking at how to buy, store and enjoy your cheese, including insights into how to create a cheeseboard. We talk to two experienced cheesemongers: Edward Hancock, founder of Cheese Geek and Ellen Hunter, Online Sales Manager at Neal’s Yard Dairy.

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In partnership with Peter’s Yard petersyard.com - With Christmas on its way, this week we look at cheese for celebrations. Cheesemaker Jonny Crickmore of Fen Farm Dairy tells us of the hard work that goes into upping stocks of Baron Bigod, while Dan Bliss, cheese buyer for Paxton & Whitfield, tells us how she sources special cheeses for the festive season.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, celebrates creativity in the cheese world. Jenny speaks to the pioneering and inventive cheesemaker Martin Gott of St James Cheese, award winning cheesemaker David Jowett of King Stone Dairy and Cheddar and Caerphilly maker Tom Calver of Westcombe Dairy. A real insight into the imagination and energy in Britain’s cheese scene. In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. This week, food writer Jenny Linford, author of 'The Missing Ingredient', explores the role of time in cheesemaking – it’s an invisible but important ingredient in cheese. We speak to cheesemonger Andy Swinscoe of The Courtyard Dairy, cheesemaker Giles Barber of Barbers, raw milk cheese advocate, Carlos Yescas, cheesemaker Tim Jones of Lincolnshire Poacher and discuss affinage – the maturing of cheese – with Josh Windsor of Murrays Cheese, in New York City, and Rhuaridh Buchanan of Buchanan’s Cheesemongers, London. In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. Jenny Linford speaks to competition organisers John Farrand of the World Cheese Awards, Matthew O’Callaghan of the Artisan Cheese Awards and Tracey Colley of the Affineur of the Year. We also talk to cheese judge, maker and award winner David Gremmels of Creamery and cheesemaker and award winner Catherine Mead of Lynher Dairy. In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, explores the allure of a good cheese shop. Jenny talks to cheesemongers Miranda Bubb-Humfryes of Neal's Yard Dairy, Andy Swinscoe of The Courtyard Dairy and Anne Saxelby of Saxelby Cheese in New York City. Sue Cloke of Cheese at Leadenhall, Fran Warde of new cheese market Cheesewick and online cheese retailer Edward Hancock of Cheese Geek.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, explores washed rind cheeses and why they are divisive - people either love or loathe them! Jenny speaks to pioneering cheese maker Bill Oglethorpe of Kappacasein Dairy, Irish cheese maker Giana Ferguson of Gubbeen Cheese, Marcus Fergusson and Penny Nagle of Felthams Farm – creators of the wonderfully named Renegade Monk - and Dan Bliss, Cheese Buyer for Paxton & Whitfield. 

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, explores Ireland, a pasture-rich country with a long dairy tradition. Jenny speaks with Irish cheesemakers Siobhán Ni Ghairbhith of St Tola, Sarah Furno of Cashel Blue, Dan Hegarty of Hegarty's Cheese and discusses Ireland's artisan cheese renaissance with Avril Molloy of the Irish School of Cheese

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, sings the praises of blue cheeses. Jenny speaks with acclaimed Stilton maker Billy Kevan of Colston Bassett Stilton; three new blue cheese makers, Mike Thomson of Mike's Fancy Cheese, Martin Tkalz of Pevensey Cheese and Rich Hodgson of Isle of Wight Cheese; and Alison Elliott of the Ham & Cheese Company tells her of Gorgonzola's venerable history and author Ned Palmer explores Stilton stories.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, explores the pleasures of cooking with cheese food writers Roopa Gulati, Catherine Phipps, Nic Miller, food blogger Stefano Arturi, chef Dan Lepard and caterer and cheesemonger Sarah Moore. Be warned - this episode will make you hungry!

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford explores the rich, varied world of Spanish cheeses. She talks to Rupert Linton of noted Spanish food importers Brindisa and Maria Jose Sevilla, Spanish food writer and broadcaster and learns that there is much more than Manchego to enjoy . . .

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, explores the wonderful world of sheep's cheese with Stephen Fletcher, Berkswell Cheese, Anne Wigmore, Village Maid, Selina Cairns, Errington Cheese, Ben Harris, Ticklemore Cheese and Stefano Valebona, Valebona.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, finds out about the rich history of British cheese. Jenny speaks with author Ned Palmer, cheesemakers Todd and Maugan Trethowan of Trethowan Brothers and Rachel Yarrow of Norton and Yarrow and Scottish cheesemonger Rory Mellis, of I.J. Mellis.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, fathoms the famed fabulous flavours of French cheese with Comte dairy farmer, Marie Roy, President of the Fruitière of Lavigny, Jon Thrupp of Mons Cheesemonger UK and cheese expert Patrick McGuigan.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, investigates the wonderful world of cheese in America, joined by Jason Hinds of Neal’s Yard Dairy, Kate Arding of Talbott & Arding, Emilio Mignucci of Di Bruno Brothers, Mateo Kehler of Jasper Hill Farm.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, takes us on a sumptuous world tour of cheese and cookery, dropping in on China, the Middle East, Scandinavia and the Swiss Alps. Jenny speaks with chef Andrew Wong of A. Wong, food anthropologist Mukta Das, Rachael Sills, founder of KaseSwiss, chef Itamar Srulovich of Honey & Co and Bronte Aurell of Scandinavian Kitchen.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, goes Mediterranean and talks about Feta and Halloumi with Panos Manuelides, of Greek food importers Odysea, and Anthony Heard of Kupros Dairy.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, explores the power and the glory of raw milk in the making of cheese with Bronwen Percival, cheese buyer for Neal’s Yard Dairy and raw milk cheesemakers Joe Schneider of Stichelton Dairy and Martin Gott, maker of St James.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, queen of cheese writing, talks about the joy of goat's cheese with cheesemaker Charlie Westhead of Neal’s Yard Creamery, cheesemonger Andy Swinscoe of The Courtyard Dairy, Jon Thrupp of Mons Cheesemonger UK, French cheese importer and wholesaler.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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Jenny Linford, cheese expert, talks to those who work their magic on milk to make mozzarella with food writer Domenica Marchetti, YouTuber Katie Quinn, Simona di Vietri of La Latteria.

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Jenny Linford, cheese expert, talks to some of her fellow pioneering women figures in the tight-knit world of cheese: Mary Quicke of Quicke’s Cheese, Sarah Appleby of Appleby’s Cheshire, Tracey Colley of Academy of Cheese, Hero Hirsh of Paxton & Whitfield.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, finds out about India's most loved cheese with food writer Roopa Gulati, restaurateur Ravinder Bhogal and Times of India food critic Marryam Reshi.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, talks about cheese pairing - what to eat and what to drink with cheese - with a rich medley of guests: Sam Wilkin, Academy of Cheese; Wendy Wilson Bett, co founder, Peter's Yard, Guy Tullberg of Tracklements, Fiona Beckett, wine writer, The Guardian and Hattie Ellis, author of Spoonfuls of Honey.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, talks brie with cheese-meisters Patrick McGuigan, Patricia Michelson of La Fromagerie and Jonny Crickmore of Baron Bigod.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, ponders Parmesan, the King of Cheeses, and speaks to some top parmesan pundits: Parmigiano Reggiano maturer Giorgio Cravero, of G. Cravero, Philip Contini of Valvona & Crolla and Rome-based food writer Rachel Roddy.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - Join Jenny Linford, cheese expert, as she tells the story of the UK's most loved cheese, now one of the world's most popular, and hear from three top British cheddar makers: Jason Hinds of Neal’s Yard Dairy, Cheddar makers: Jamie Montgomery, Mary Quicke and Giles Barber, cheese restaurateur Matthew Carver.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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In partnership with Peter’s Yard petersyard.com - The Trailer for A Slice of Cheese with Jenny Linford, by FoodFM.

In partnership with Peter’s Yard. Savour the crunch of Peter’s Yard sourdough crackers. Available at Waitrose, Sainsbury’s, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order.

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