Making & Ageing Cheese


Tenacres Hebden Goat Cheese

How to develop a new cheese – “Hebden Goat” … read all about it.

A couple of years ago, Andy got a visit from Gillian Clough. Gillian loves goats, specifically Anglo Nubian (big floppy eared) goats. Her passion had taken her to breed (and…

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Cheese Ageing – how to mature and look after cheese.

Advice for shop owners on how to mature, look after and age cheese; most cheese shops across the land will state that they ‘mature’ or ‘age’ cheese.  But what does…

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What is the difference between ‘crumbly’, ‘creamy’ and ‘tasty’ Lancashire cheese?

Read about the different Lancashire cheeses: crumbly, creamy and tasty.  Find out more about how they came about and what makes them taste so different!

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I want to become a cheese maker… where do I start?

I frequently get contacted by budding keen cheese-makers, including owners of small farms that want to find a way to use their milk, looking to make cheese on a commercial…

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Cheese-making courses in the UK

If you want to learn how to make your own cheese, the best place to start may be a cheese-making course, of which there are many throughout the UK.

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Different cheese types, part one – classifying cheese by how it is made

An explanation of the methods of classifying cheese by how it is made.

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The history of Stilton cheese: from it’s origins to present day….

The English have a trump card – Stilton.  An elderly English cheesemonger once visiting me in France once said: “The French still can’t do the blue ones, eh?”  To be…

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Finn Cheese: the story of the ‘great white one’

Finn was created in Sevenoaks as Britain’s first cream-enriched cheese (often called double or triple cream cheese) and is named after Charlie Westhead’s dog at the time (Finn is Irish…

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Mites, mites, glorious cheese mites!

Cheese mites. An age-old enemy. They revel in life’s lactic joys , burrowing they way deep into the rind. Slowly but surely eating their way through dry, aged cheese, turning…

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Rennet in cheese – the science: how does rennet work?

Rennet is one of the most important tools in making any cheese.  But how does it work and what does it do?

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Rennet: what is the difference between vegetarian and animal rennet?

Rennet is essential in cheesemaking, but with more and more vegetarian cheeses on the market how does vegetarian rennet fit in?  And how is it different from ‘traditional rennet’?  Does it affect the flavour?…

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Historical cheesemaking: Dora Saker, the Ministry of Agriculture & my Great Gran

Getting my hands-upon a frayed ancient cheesemaking book by Dora Saker was the start of my investigations into ancient cheesemaking techniques…

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A bit of cheese science

I’ve been thinking about moulds. At Mons there is an excellent balance, which has built up over many years. But they still need encouraging and pointing in the right direction…

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Spruce and Pseudomonas – cheese ageing

An apprenticeship in cheese ageing …. Andy’s latest update from Mons Fromages, with more information on what Andy is learning about the importance of spruce boards and beautiful bacteria  like…

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The cheese caves at Mons Fromages

After a successful first month working with the affinage experts at Mons I thought I’d better explain the layout of Mons and each of the caves here, and what they…

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Mons Fromages – an apprenticeship in cheese ageing

Read part one of my journey into the world of cheese ageing at Mons Fromager & Affineur.

From arriving for my apprenticeship, pidgin French and making a fool of myself….

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