One cheese-making course and 11 years of hard work have enabled Mike and Judy Smales (of Lyburn Farmhouse) to create one the finest modern British Cheeses around: Old Winchester.

Read more about how Old Winchester is made and how it came by clicking below.

The story of Humprhey Errington and how Lanark Blue came to be, and their trials and tribulations along the way!

During a bleak time for Scottish cheese making, Humphrey Errington decided he wanted to make a true Scottish Farmhouse cheese. Based at Biggar, Lanarkshire (30 miles South of Edinburgh) he researched….

Close to the edge of Leicestershire (barely a mile inside) is Sparkenhoe Farm, near Hinckley. Hinckley, with its clay loam underfoot, is the traditional red-Leicester area. And it was here, in 2005, 49 years overdue, that farmhouse red Leicester production was revived with the creation of Sparkenhoe red Leicester by farmers Jo and David Clarke.

Read more by clicking the link below.

Bwlchwernen Fawr. Hard enough to pronounce, let alone find, especially with enterprising Welsh locals turning round the road signs to keep us confused. It’s no wonder they say no one ever visits!

But late one Friday I drove up for a visit … read about that cheesemaking experience, click below!

Andy visits Appleby’s of Hawkstone; the last remaining producer of unpasteurised traditional cloth bound Cheshire, find out what makes their cheese special and how they got into making this mighty-fine cheese.

I drove up into the mountains of Beaujolais, and as the sun rose, my enthusiasm for seeing this cheese grew. I was visiting Isabelle and Jacques. Daily, for almost all their lives, Jacques has tendered the goats, whilst Isabelle produces the cheese: Charolais. They’ve been supplying Mons for almost 20 years. 

Read more about how this cheese is produced by clicking below.

Andy goes in search of France’s best Reblochon with a visit to the Savoie to visit and make cheese with some of the best cheesemakers in France.  Find out who he met and what he learnt…

The story of Yves,  a rustic French goat herder who makes goats’ cheese from his small herd on the side of a hill in France.