In partnership with Peter’s Yard petersyard.com - Charles Martell is a legend in the cheese world, famed for reviving Gloucestershire’s traditional Single Gloucester and Double Gloucester cheeses during the 1970s and noted also for his Stinking Bishop cheese. Charles tells us what inspired him to take up cheesemaking. Cheesemonger Andy Swinscoe of the award-winning Courtyard Dairy in Yorkshire gives a compelling insight into why it’s so important to buy farmhouse cheese and support small-scale cheesemakers. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - It’s all very well creating a new cheese, but what do you call it?! Cheese expert Patrick McGuigan, author of Cheese Life and The Philosophy of Cheese, and I discuss cheese names, both old and new, and ponder what makes a good cheese name. Dorset-based cheesemaker Peter Morgan reveals his brainwave regarding names when he founded the Book and Bucket Cheese Company in 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Caroline Bell, Director of Shepherd’s Purse, tells us the story of this Yorkshire cheese business founded in the 1988 by her pioneering mother Judy Bell. Philip Contini, of Valvona & Crolla, the much-loved Edinburgh Italian food business now in its 90th year, takes us on an illuminating and appetising journey round Italy’s cheese scene. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This episode takes a look at the business of selling cheese at markets, a historic form of cheese retail which carries on to this day. Cheesemonger and affineur Nic Pivard of Curds and Whey, Jules Kane, co-founder of Cheesewick, the monthly Chiswick cheese market and Anita Robinson, Director of Somerset Cheese Company tell us their market stories. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - With the 2024 World Cheese Awards taking place in Portugal, we look at the Portuguese cheese scene. Portuguese cheesemonger Diana Guedes, of Queijaria da Praca, who champions artisan Portuguese cheese, shares her insights into the country’s cheeses and its makers. Portuguese food writer and Culinary Backstreets guide Celia Pedroso, author of Eat Portugal, tells us about the role of cheese in Portuguese cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - In this episode we look at how to sell cheese well. Cheesemonger Oli Smith of Bristol Cheese talks us through his vision of what makes a good cheesemonger. Young Cheesemonger of the Year 2023, Lily Morris of Morris of Usk, gives us an insight into the enthusiasm and cheese knowledge that won her this award https://academyofcheese.org/young-cheesemonger-of-the-year/. Cheese enthusiast Keith Kendrick, Good Food’s Group Managing Editor, who judges Young Cheesemonger of the Year at the World Cheese Awards tells us what he and fellow judges look for. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Historically, India’s best-known cheese is paneer, a cheese we devoted a whole episode to in the early days of this podcast. But the Indian cheese scene is changing and developing. I talk to the dynamic Mausam Narang, founder of Eleftheria Cheese in Mumbai, who in 2023 saw one of her creamery cheeses receive the accolade of being in the top 16 cheeses at the World Cheese Awards. I also speak to food writer Roopa Gulati, who gives me a mouthwatering insight into how cheese is used in the Indian kitchen. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Rules and regulations are central to the cheese world. Julie Cheyney of St Jude’s Cheese gives me an insight into the rules she has to follow as a cheesemaker working with raw milk. Cheese expert Ned Palmer, author of A Cheesemonger’s Tour de France, gives me an insight into the way France has protected and regulated the production of its historic foods and drinks, including cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese is famously a smelly food! Certain cheeses such as Stinking Bishop or Epoisses are notorious for their powerful aromas. Some people love the smell of cheese, others loathe it. I discuss this striking aspect of cheese with Professor Barry Smith, director of University of London’s Centre for the Study of the Senses, and Josh Windsor, Associate Director, Caves at Murray’s Cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese is a wonderful food for hot summer days. To start with it doesn’t need cooking! Using cheese is a great way to add savoury flavour and textures to salads. There are also delightful cheese dishes to be made which are perfect for summer eating. Acclaimed food writer and broadcaster Thane Prince shares her insights into summer cheese cooking. Greek writer Carolina Doriti, whose cookbook Salt of the Earth is a beautiful journey around Greece through its cuisine, tells us about cheese in the Greek kitchen. You will definitely be craving a Greek salad once you’ve listened to her! Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - New Zealand’s cheese scene has grown in the last few decades. The renowned New Zealand food and wine writer and editor Lauraine Jacobs shares her insights into how it has blossomed. Simon Berry, MD of Whitestone Cheese on New Zealand’s South Island tells the story of why and how his farming family started making cheese during the 1980s and their progress since then. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - The idea of tradition is often evoked in the world of cheese. For this episode, we talk to Rachael Sills, founder of specialist Swiss cheese exporter KaseSwiss, about Swiss Alpine cheesemaking, recently recognised by UNESCO ,and cheese expert, Ned Palmer, author of A Cheesemonger’s History of the British Isles about the idea of tradition with regard to cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Goat’s milk has long been an important milk for cheesemakers, with goats able to thrive in landscapes unsuited to cows. Cheesemonger Max Melvin, of La Fromagerie in London, talks about French goat’s cheeses and cheesemaker Selina Cairns of Errington Cheese in Scotland talks about working with goat’s milk. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Wensleydale is one of Britain’s famous territorial cheeses – made and eaten in Yorkshire for centuries. However, it’s had a troubled history and come close to extinction a number of times. Excitingly, though, recent years have seen a new farmhouse Wensleydales being made in the Yorkshire Dales. To learn about the story of Wensleydale, we talk to Andy Swinscoe of The Courtyard Dairy in Yorkshire, David Lockwood, Managing Director of Neal’s Yard Dairy and Ben Spence of the Curlew Dairy, who together with his wife Sam, is making a farmhouse Wensleydale called Yoredale in the town of Wensley.  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week A Slice of Cheese goes on a journey and explores the world of Latin American cheese. Cheese expert Carlos Yescas tells us about the history of cheesemaking in this region, Mexican cheese expert Jessica Fernandez of Mexican Mongers in Mexico City discusses Mexico’s cheeses and how they are used in Mexican cuisine and wholesale cheesemonger John Braga shares his insights into Brazil’s cheese scene. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - While we often talk about tradition in the world of cheese, it’s also a place of innovation and creativity. For this episode, Jenny talks to James Rutter, Managing Director of Paxton and Whitfield about innovation in Britain’s cheese scene, dairy farmer David Finlay of Ethical Dairy about his cow with calf approach and Amy Brice of Freshly Ground PR and Cheesemonger James Grant of No. 2 Pound Street about their new collaborative initiative; The Real Cheese Project. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese has been an important foodstuff in the Mediterranean world for many centuries. For an insight into the region’s cheeses and how they are eaten and enjoyed, we talk to Panos Manuelides, founder and managing director of Odysea, which imports and distributes foods from the Mediterranean, and Turkish food writer Ozlem Warren, whose latest cookbook Sebze celebrates Turkish vegetarian cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cheese is a very useful and versatile ingredient in cooking. For this episode, I look at how we bake with cheese and talk to three wonderful cooks and food writers: Dan Lepard, author of many bestselling baking books including the seminal Short and Sweet, Italian food blogger Stefano Arturi and Catherine Phipps, whose latest cookbook is Modern Pressure Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - What’s it like setting up as a cheesemaker or cheesemonger? I speak to two people who’ve recently started making cheese: Emily Tydeman of Broughton Hall Dairy and Martin Tkalez of Pevensey Cheese. Perry Wakeman tells me how Rennet and Rind opened their first bricks and mortar in shop in Lincolnshire last autumn. I also talk to a behind-the-scenes stalwart of Britain’s artisan cheese world, refrigeration engineer Alan Hayes, who has helped many cheesemakers and mongers get up and running. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese, I explore the idea of regenerative farming and the cheese scene. Neal’s Yard Dairy’s Bronwen Percival, co-author of Re-inventing the Wheel, shares her insights. I also talk to Lee Truelove , Head of Regenerative Farming at First Milk, a dairy co-operative, and Leona Macdonald, Business Unit Director at Golden Hooves, First Milk’s cheese company. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - In the world of cheese, we often talk about pairing cheese and wine in the world of cheese. I noticed another type of pair – people in the cheese world who work and live together. I talk to Andy and Kathy Swinscoe of the acclaimed cheesemongers The Courtyard Dairy in Yorkshire and also to Jonny and Dulcie Crickmore of Fen Farm Dairy in Suffolk, famous for their Baron Bigod cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Blue cheeses are so distinctive and characterful. They have a Marmite aspect, with people either loving or hating them. I’m firmly a blue cheese lover so thoroughly enjoyed making this episode. Spanish cheese expert Rupert Linton of Brindisa, the Spanish food company, takes me on a journey through the rich world of Spain’s blue cheeses, including Cabrales, British cheesemaker Mary Davenport tells the story of Cote Hill Blue and cheese writer Patrick McGuigan, co-author with Matthew Carver of Cheese Life, tells me about France’s iconic Roquefort cheese. With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you have fun experimenting with matching them to different cheeses. You can really taste the fig in the fig and spelt sourdough crackers. The natural sweetness of these crackers makes them an excellent partner to blue cheeses such as Roquefort, Gorgonzola or Stilton. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese is a food which partners well with certain foods – crackers, fruit, chutneys leap to mind – and also, of course, with drinks. It’s always useful to hear from the experts and we have a great line-up for you. The Guardian’s acclaimed wine writer Fiona Beckett shares her thoughts on how to pair cheese with low alcohol and non-alcoholic drinks. Emma Young, author of The Cheese Wheel, tells us how she sets about understanding and pairing cheese. Wine and food writer Marc Millon – shares his insights into the world of Italian wine and cheese and Svetalana Kurharchuk, aka The Cheese Lady, author of The Cheese Connoisseur’s Handbook, reveals some some excellent guiding principles. With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you have fun experimenting with matching them to different cheeses. The rosemary and sea salt sourdough crackers have a lovely aromatic flavour from the herb. They work very well with the light, bright lemony-ness of a fresh goat’s cheese. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - From cauliflower cheese to cheese straws, cheese is a much-loved ingredient in the British cookery. I talk to food writers across Britain about how they enjoy cooking with cheese, starting with the legendary Diana Henry, whose classic cookbook Roast Figs Sugar Snow has just been re-released in a beautiful new edition. Food writer Ross Clarke tells me about cheese in the Welsh kitchen – and yes, we do discuss Welsh rarebit! Scottish food writer Sue Lawrence, who came to fame when she won Masterchef in 1991, is infectiously enthusiastic on the joys of cheese scones. With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. With their subtle nutty sweetness, the pumpkin and sunflower seed sourdough crackers are fantastic with the full flavour of a classic, mature British Cheddar. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com. Among the many pleasures which cheese offers, is the remarkable variety of textures one encounters. I explore the subject with award-winning cheesemaker David Jowett of Kingstone Dairy, James Rutter, Managing Director of Paxton and Whitfield and American cheese affineur Josh Windsor of Murray’s Cheese. Finally, Rupert Linton of Brindisa talks us through a cheese with a very particular texture indeed. With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. The original Peter’s Yard sourdough crackers, which have a subtle nutty flavour, are versatile enough to pair with any cheese. I like them with washed rind cheeses, such as Kingstone Dairy’s Rollright, which has a lovely texture and aromatic pine-y notes from the spruce band wrapped around each cheese. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This week A Slice of Cheese explores the rise of vegan cheese. We talk to Rachel Steven’s, co-founder of La Fauxmagerie, Britain’s first specialist vegan cheesemonger and Mirko Parmigiani of Palace Culture tells us how he started making vegan cheeses. Vegan food writer Katy Beskow, author of Easy Vegan Christmas, shares ideas for how to cook with vegan cheese and Adam Williams of Tyne Chease, tells us the story of this pioneering Northumbrian vegan cheese company. With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses. The stylish black-coloured, rye and charcoal sourdough crackers are very good with soft cheeses. A vegan cheese like Palace Culture’s Kimcheeze peppercorn crackers with its scarlet chilli flake coating would look very striking indeed. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - When one looks at the world of artisan cheesemaking, it’s noticeable that many of the businesses are family ones. We talk to cheesemakers around the world about the pleasures – and pressures – of working in a family business, Jonny Crickmore, of Fen Farm Dairy in Suffolk, Britain, Sarah Hennessy of Durrus Farmhouse Cheese in West Cork, Ireland, Chickie and Gaby Vella of Vella Cheese Company in Sonoma, California, USA and Mark Lee of Torpenhow Cheese Company in Cumbria, Britain all share their stories. With their delightfully crunchy texture, Peter’s Yard sourdough crackers go very well with cheese. The crackers come in a lovely range of flavours, so you can have fun experimenting with matching them to different cheeses.The pink peppercorn sourdough crackers – which have a fragrant pepperiness to them – go very well with white, bloomy cheeses such as Camembert or Baron’s Bigod, a British Brie made by Fen Farm Dairy in Suffolk. For further suggestions, have a look at the cheese pairing wheel on the Peter’s Yard website. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Good cheesemongers do a fantastic job. Not only do they offer a chance to buy a variety of cheeses in peak condition, they share the stories behind the cheeses as well. We talk to five cheesemongers in countries around the globe: Anthony Femia, founder of Maker and Monger, Melbourne, Australia, Jessica Fernandez of Mexican Mongers, Mexico City, Mexico, Gordon Edgar of the Rainbow Grocery, San Francisco, California, USA, Julia Treloar of Cheese Boutique, Toronto, Canada and Chris Hallam of Chorlton Cheesemongers, Manchester, UK. What comes across loud and clear is their love of cheese and their enthusiasm for and commitment to their work. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This year the World Cheese Awards will take place in Trondheim, Norway, so a timely moment to look at the world of Scandinavian cheese. Food writer Signe Johansen, author of two appetising Scandilicious cookbooks, sets the scene for us. We talk to two notable Norwegian cheese makers whose cheeses have each won Supreme Champion at previous World Cheese Awards: Kristen Waagen of Tingvollost and Magnus Hafslund of Ostegarden, Finally Bernt Bucher Johanessen, of Hanen, a Norwegian trade organisation for rural farm produce, discusses the Norwegian cheese scene and why he wanted the World Cheese Awards to come to Norway. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This episode would celebrate the historic role of women in cheesemaking. On many British farms, it was women who sustained the family tradition of cheesemaking and passed it down the generations. We talk to Mary Quicke of Quicke’s Cheddar – a major and influential figure in the world of British cheese. Rose Grimond of Nettlebed Creamery tells us how she set up a cheese business to help save her family farm. We also meet the acclaimed American cheesemaker Veronica Pedraza of the Blakesville Creamery in Wisconsin, a woman-owned and operated farmstead creamery which offers a model of sustainable farmstead cheese. Cheese educator Katy Fenwick gives us an insight into the role of women in cheese past and present. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese plays a very special part in French cuisine. Food writer Debora Robertson - noted for her humorous, witty writing as well as her delicious recipes - moved to France in 2021 and shares her insights into the French love of cheese. Legendary chef and restaurateur Bruce Poole of Chez Bruce tells us about he likes to use cheese and serve it at his Michelin-starred restaurant and Pierre Mairesse of Cheese Plus Fizz tells us which classic French cheese dishes go down well with his customers. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Making good cheese is not a simple thing to do. This week A Slice of Cheese explores the care and skill that goes into making artisan cheese. I get insights into what makes great cheese from talented cheesemaker Martin Gott, whose acclaimed St James cheese has a cult following, Adele Ravisio of CasArrigoni in Valtaleggio, maturers of traditional raw milk Taleggio, and cheesemonger Perry Wakeman of Rennet and Rind, winner of the Affineur of the Year Award in 2022. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we’re travelling around Britain talking to cheesemakers. Our journey begins on a Scottish island, where we talk to cheesemaker Chris Reade and hear the remarkable story of Isle of Mull Cheese. Next we head to Lancashire to talk to Graham Kirkham, dairy farmer and maker of the world’s only raw milk, farmhouse Lancashire cheese. In Wales Robert Savage-Onswedder tells us of Caws Teifi, the pioneering artisan cheese business his father set up. Finally, we head south to Cornwall to meet two cheesemakers: Giel Spierings of the Cornish Gouda Company and Philip Stansfield of the Cornish Cheese Company. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - How does one go about putting together a cheeseboard? Cheesemongers Andy Swinscoe of The Courtyard Dairy and Patricia Michelson of La Fromagerie share their expertise. I also talk to cheese blogger Tenaya Darlington – also known as Madame Fromage – tells me about her approach. Cheese and crackers are a classic combination. Clare Stiles of Peter’s Yard tells me why their sourdough crackers work so well with cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - For this episode of A Slice of Cheese, I talk to key figures in the cheese world. Jason Hinds, Director of Neal’s Yard Dairy, about Randolph Hodgson, the founder of Neal’s Yard Dairy, a seminal figure in the world of British farmhouse cheese. Renowned Somerset cheesemaker Jamie Montgomery tells me about his famous Cheddar and I speak to Roland Barthelemy, President of the Guilde International des Fromagers and finally Cheese writer Ned Palmer unpicks cheese myths for us. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we explore the vocabulary of cheese – the words used within the cheesemaking world nd also the language we use to describe the cheese we eat. I talk to Hero Hirsh, Head of Retail at Paxton and Whitfield, Charlie Turnbull, a founding director of the Academy of Cheese, and cheese writer Patrick McGuigan, author of The Philosophy of Cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - A look at how cheese is shaped by the place in which it is made. Rupert Linton of Brindisa takes us on a journey to Spain, Alison Elliott of the Ham and Cheese Company shares insights on Italy’s cheese landscape and Andy Swinscoe of the Courtyard Dairy talks about cheese and place in Britain, a subject close to his heart. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com. There is an innovative energy to Britain’s cheese scene. This week on A Slice of Cheese I talk to cheesemaker Julianna Sedli of The Old Dairy who’s creating new cheeses using Jersey milk, cheese advocate Sam Wilkin about two exciting cheese and cider projects he’s involved in and to Edward Hancock, founder of Cheese Geek, the online cheese shop which caught the imagination of the Dragons Den investors. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - For centuries farms were the places where cheese was made, transforming precious, perishable milk into a food which could be stored and sold. We talk to British farmer and Cheshire cheesemaker Sarah Appleby of Hawkstone Abbey Farm and American farmer and cheesemaker Andy Hatch of the Uplands Cheese Company in Wisconsin about the rewards and challenges of farmhouse cheesemaking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Cheese is such a fascinating food and there’s so much to learn about it! We talk to people who are on a mission to share cheese knowledge: Alison Swan-Parente of The School of Artisan Food, Ros Windsor of The Cheese Academy, Jeanine Egan of the Cheese School of San Francisco and cheese advocate Sam Wilkin. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - This week we delve behind the restaurant cheeseboard to gain some insights into the restaurant cheese network. Tom Badcock of Harvey & Brockless, the speciality food producer and distributor, shares tales of supplying cheese to the hospitality sector, chef Graham Garrett tells us how he cooks and serves cheese at his restaurant The West House in Biddenden, Kent and Rhuaridh Buchanan of Buchanan’s Cheesemonger discusses the world of affinage and how he matures cheese for top-end restaurants. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - A really important part of British cheese heritage is what are called its territorial cheeses, such as Lancashire or Cheshire. We talk to cheesemonger Andy Swinscoe of The Courtyard Dairy about this very British tradition and farmer and cheesemaker David Clarke of the Leicestershire Handmade Cheese Company tells me why he started making his acclaimed Sparkenhoe, an artisan Leicester cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - The family of soft cheeses includes classics such as Brie, Camembert and soft goat’s cheeses. We talk to award-winning cheesemakers Stacey Hedges of Hampshire Cheese Company, famous for her Tunworth cheese, Kevin Blunt of Golden Cross Cheese and to Victoria Stewart-Liberty of Mons Cheese about the glories of France’s soft cheese scene. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - There is a long tradition of adding flavours to cheese by adding herbs, spices or smoking them. Cheesemakers Catherine Mead of Lynher Dairies, talks about the use of nettle leaves as a wrapping for Yarg and how the leaves affect the flavour of the cheese. Dan Bliss, Cheese Buyer for Paxton and Whitfield, talks us through the addition of flavours – from truffles to more unusual flavours. Dutch affineur Betty Koster of La Fromagerie Amuse tells us of the history of adding spices to cheeses in the Netherlands. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Tiny organisms known as microbes - which are too small to be seen without a microscope - play a key part in cheesemaking. We delve into the fascinating world of microbes with Bronwen Percival, co-author of Reinventing the Wheel, and cheese affineur Josh Windsor of Murray’s Cheese, New York City. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Parmesan, Mozzarella, Gorgonzola – Italy is a land of wonderful cheeses, many of them known around the world. We explore the rich regionality of Italian cheese with Tuscan food writer Giulia Scarpeleggia. Philip Contini of Edinburgh food institution Valvona & Crolla shares his insights into the role Italian delis played in introducing Italian cheeses to the British public and Mario Olianas tells us why he is making pecorino cheese in Yorkshire. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Spring is in the air! We talk to cheesemaker Martin Gott about his acclaimed St James, a seasonal, washed rind, ewe’s milk cheese. Cheesemaker Anthony Heard of Kupros Dairy tells us about a special, cheese-based, Cypriot Easter treat and food writer Ren Behan discusses Polish cheeses and Easter cheesecake.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - ‘Fresh cheeses’ are the babies of the cheese world. The term is used to describe cheeses which haven’t formed a rind. It’s a family of cheeses that ranges in texture from soft cream cheese to cheeses such as feta, which are brined giving them a firmer texture. I talk to fresh cheese maker Tim Homewood of Homewood Cheeses, Turkish food writer and cookery teacher Ozlem Warren tells me of the delights of Turkey’s beyaz peynir, discuss cream cheese, bagels and cheesecake with chef and food writer Denise Phillips and Italian food writer Giulia Scarpeleggia gives me an insight into mascarpone and how it’s used to make that famous Italian dessert tiramisu. Learn more about your ad choices. Visit megaphone.fm/adchoices

In partnership with Peter’s Yard petersyard.com - Remarkably, liquid milk is the starting point for all cheese. I talk about milk for cheesemaking with two remarkable figures in the British food scene: Bronwen Percival, cheese buyer for Neal’s Yard Dairy and co-author of Reinventing the Wheel, and Patrick Holden of Holden Farm Dairy, maker of a raw milk cheese called Hafod, and founding director of the Sustainable Food Trust. Learn more about your ad choices. Visit megaphone.fm/adchoices