Perry's Cheese Blog
Should You Add Smoked Cheese to Your Board?
Perry Wakeman
In this mystery cheese box video, I showcased one of our new preserves, Smoked Bramley Apple Butter. I wanted to talk a little bit more about it. Usually, all things that have been smoked (specifically cheese) tend to be a polarising presence within the cheeseboard building sector. Smoked cheeses tend to be the real power figures on the board, bossing around all different flavours and sometimes killing off some of the subtle, nuanced flavours within artisan cheese. However, when people love smoked cheese, they really do love it! Here's the difficult decision, to add a smoked cheese or not to...
How a Cheese Iron is the Prized Tool of a Cheesemonger
Perry Wakeman
Alpen Cheddar: When Devonshire and German Cheesemakers Collide
Perry WakemanAn Ode to Innes
Perry Wakeman
So it has happened. We say goodbye to one of our favourite cheesemakers, Innes. I can't help but feel emotional about this. It's not only our British cheese heritage that's gone, but it's also a little of mine. I've been trying their cheeses every couple of weeks for the last, well, for so long I can't remember. Innes's cheese taught me invaluable things as a cheesemonger. It's hard to explain how, but I shall try, and I am sure many fellow cheesemongers will be able to relate too. As mongers, when we taste cheese, we want to know everything about...
The Fascinating World of Cheese Rinds
Perry Wakeman
Over the years, I have always been mesmerised by the rind of cheeses. Thousands of microscopic organisms, all unknowingly working toward one objective to ‘protect the paste’. But what does this mean? In this blog, I want to give you an insight into how the rind comes to be, and what I think when I look at a cheese’s rind. Why Do Rinds Form? As a cheese ages, it forms a hard skin around it called the rind. The main function of the rind is to extend the cheese's lifespan by managing the degradation of the interior, or the paste....