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Academy of Cheese
13th July 2020
Why Study Cheese
You already love cheese, so what are the benefits of studying it?
Academy of Cheese
25th December 2020
Cheese Library
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.
Academy of Cheese
24th December 2020
Cheese Library
This mighty mountain cheese, which can trace its history back to 1115
Academy of Cheese
23rd December 2020
Cheese Library
Single Gloucester was widely made on Gloucestershire farms more than 200 years ago
Academy of Cheese
22nd December 2020
Cheese Library
Manchego can only be made in the La Mancha region of Spain made famous by Don Quioxte and his trusty sidekick Sancho Panza.
Academy of Cheese
20th December 2020
Cheese Library
Smoking has been used for millennia as a way of preserving and flavouring food, although smoked cheddar is a relatively recent development.
Academy of Cheese
19th December 2020
Cheese Library
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.
Academy of Cheese
18th December 2020
Cheese Library
There is no protected status for the term ‘cheddar’, so the cheese can and is made anywhere.
Academy of Cheese
17th December 2020
Cheese Library
Widely adored for its sweet flavour, Gouda is named after the Dutch town where it was traded.
Archie Homer
16th December 2020
Cheese Library
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.
Archie Homer
15th December 2020
Cheese Library
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.
Academy of Cheese
14th December 2020
Cheese Library
Under its PDO, Britain’s most famous blue can only be made in three counties with just six producers currently in operation.
Academy of Cheese
13th December 2020
Cheese Library
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.
Academy of Cheese
12th December 2020
Cheese Library
‘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.
Academy of Cheese
11th December 2020
Cheese Library
Pecorino Sardo is a hard cheese made in two styles: dolce (sweet/mild) and maturo (mature).
Academy of Cheese
10th December 2020
Cheese Library
Brillat-Savarin was a famous 18th century French food writer and gourmand,
Academy of Cheese
9th December 2020
Cheese Library
Mozzarella is made all over the world from buffalo and cows’ milk
Academy of Cheese
8th December 2020
Cheese Library
If cheese is milks great leap towards immortality, then goats curd is more like the first step.
Academy of Cheese
6th December 2020
Cheese Library
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).
Academy of Cheese
5th December 2020
Cheese Library
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
Academy of Cheese
4th December 2020
Cheese Library
Livarot is known as ‘the Colonel’ because it is encircled by three or five strips of a dried reed-like plant called sedge.
Academy of Cheese
3rd December 2020
Cheese Library
Crottin de Chavignol encapsulates the Loire Valley’s reputation as a hot bed of goats cheese and wine production.
Academy of Cheese
2nd December 2020
Cheese Library
The term ‘Camembert’ is not protected so can be used all over the world, but ‘Camembert de Normandie’ must be produced in Normandy
Academy of Cheese
1st December 2020
Cheese Library
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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