Learn About Cheese


Gloucester cheese rolling – my experience

Every Spring Bank Holiday the most important event in any cheese-enthusiasts calendar takes place…. Gloucestershire Cheese Rolling. When mad men (and women) chase after a 9lb cheese chucked down the…

Read More

Making Charolais Goats Cheese: a visit to a farmhouse maker

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…

Read More
Reblcohon cave

In search of the perfect Reblochon cheese

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…

Read More

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…

Read More

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…

Read More

Making goats’ cheese the farmhouse French way!

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.

Read More

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…

Read More

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….

Read More