Academy of Cheese Brand

Academy of Cheese


13th July 2020

Why Study Cheese

Why study cheese, if you just want to eat it?

You already love cheese, so what are the benefits of studying it?

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Parmigiano Reggiano PDO

Academy of Cheese


25th December 2020

Cheese Library

Parmigiano Reggiano PDO

This grand Italian cheese, known as Parmesan in the UK, has been made for more than 900 years on the plains between the Rivers Po and Reno in Emilia Romagna.

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Le Gruyère PDO

Academy of Cheese


24th December 2020

Cheese Library

Le Gruyère AOP

This mighty mountain cheese, which can trace its history back to 1115

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Single Gloucester PDO

Academy of Cheese


23rd December 2020

Cheese Library

Single Gloucester PDO

Single Gloucester was widely made on Gloucestershire farms more than 200 years ago

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Manchego PDO

Academy of Cheese


22nd December 2020

Cheese Library

Manchego PDO

Manchego can only be made in the La Mancha region of Spain made famous by Don Quioxte and his trusty sidekick Sancho Panza.

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Mimolette

Academy of Cheese


21st December 2020

Cheese Library

Mimolette

There’s no mistaking a mature Mimolette

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Smoked Cheddar

Academy of Cheese


20th December 2020

Cheese Library

Smoked Cheddar

Smoking has been used for millennia as a way of preserving and flavouring food, although smoked cheddar is a relatively recent development.

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Cloth-bound Cheddar

Academy of Cheese


19th December 2020

Cheese Library

Cloth-Bound Cheddar

Cheddar takes its name from a gorge and village in Somerset, where the cheese was first linked to as far back as the 16th century.

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Block Cheddar

Academy of Cheese


18th December 2020

Cheese Library

Block Cheddar

There is no protected status for the term ‘cheddar’, so the cheese can and is made anywhere.

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Aged Gouda

Academy of Cheese


17th December 2020

Cheese Library

Aged Gouda

Widely adored for its sweet flavour, Gouda is named after the Dutch town where it was traded.

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Roquefort PDO

Archie Homer


16th December 2020

Cheese Library

Roquefort PDO

According to folklore, a young shepherd distracted by his sweetheart left his lunch of bread and cheese in a cave around a thousand years ago.

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Gorgonzola PDO

Archie Homer


15th December 2020

Cheese Library

Gorgonzola PDO

The story goes that Gorgonzola was discovered more than a thousand years ago when a cheesemaker in Lombardy abandoned his curd overnight in pursuit of a beautiful woman.

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Blue Stilton PDO

Academy of Cheese


14th December 2020

Cheese Library

Blue Stilton PDO

Under its PDO, Britain’s most famous blue can only be made in three counties with just six producers currently in operation.

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Cloth-bound Cheshire

Academy of Cheese


13th December 2020

Cheese Library

Cloth-Bound Cheshire

Cheshire cheese is made by big factories all over the UK and tastes very similar to other mass-produced sharp, crumbly ‘territorials’, such as Wensleydale and Lancashire.

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Yorkshire Wensleydale PGI

Academy of Cheese


12th December 2020

Cheese Library

Yorkshire Wensleydale PGI

‘A nice bit of Wensleydale’ has become a national catchphrase thanks to the exploits of Wallace & Gromit, but the cheese has a history that dates back much further.

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Pecorino Sardo PDO

Academy of Cheese


11th December 2020

Cheese Library

Pecorino Sardo PDO

Pecorino Sardo is a hard cheese made in two styles: dolce (sweet/mild) and maturo (mature).

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Brillat -Savarin PGI

Academy of Cheese


10th December 2020

Cheese Library

Brillat-Savarin PGI

Brillat-Savarin was a famous 18th century French food writer and gourmand,

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Mozzarella di Bufala Campana PDO

Academy of Cheese


9th December 2020

Cheese Library

Mozzarella di Bufala Campana PDO

Mozzarella is made all over the world from buffalo and cows’ milk

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Goats Curd

Academy of Cheese


8th December 2020

Cheese Library

Goats Curd

If cheese is milks great leap towards immortality, then goats curd is more like the first step.

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Feta PDO

Academy of Cheese


7th December 2020

Cheese Library

Feta PDO

Cheesemaking was a gift of the gods, according to Greek mythology.

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Morbier PDO

Academy of Cheese


6th December 2020

Cheese Library

Morbier PDO

Morbier was historically made on farms in the winter to use up successive milkings (during the summer, milk was pooled with other farms to make Comté).

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Époisses PDO

Academy of Cheese


5th December 2020

Cheese Library

Époisses PDO

Washed in Marc de Bourgogne Eating Époisses PDO at Christmas Take a leaf from the book of cheese expert Roland Barthelemy and serve a silky smooth Époisses with toasted ginger bread and tangerine zest for a delicious festive treat. View this Cheese in our Cheese Library

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Livarot PDO

Academy of Cheese


4th December 2020

Cheese Library

Livarot PDO

Livarot is known as ‘the Colonel’ because it is encircled by three or five strips of a dried reed-like plant called sedge.

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Crottin de Chavignol PDO

Academy of Cheese


3rd December 2020

Cheese Library

Crottin de Chavignol PDO

Crottin de Chavignol encapsulates the Loire Valley’s reputation as a hot bed of goats cheese and wine production.

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Camembert de Normandie PDO

Academy of Cheese


2nd December 2020

Cheese Library

Camembert de Normandie PDO

The term ‘Camembert’ is not protected so can be used all over the world, but ‘Camembert de Normandie’ must be produced in Normandy

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Brie de Meaux PDO

Academy of Cheese


1st December 2020

Cheese Library

Brie de Meaux PDO

Protected by a PDO, the cheese must be made with raw milk in the Brie region (now mainly Seine-et-Marne and Île-de-France) 30 miles east of Paris.

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