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.

In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we explore the microbial ‘starter cultures’ which play a key part in cheesemaking. As their names suggests they are used at the start of the cheesemaking process. Bronwen Percival, cheese buyer for Neal’s Yard Dairy and co-author of Reinventing the Wheel, shares her insights into their role. Giles Barber of Barber’s Cheddar Cheese tells the story of his family’s role in preserving Britain’s traditional cheese starter cultures.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 Ollanas tells us why he is making pecorino cheese in Yorkshire.

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.

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.

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 Turning 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.

In partnership with Peter’s Yard petersyard.com. This week on A Slice of Cheese we’re going back to basics. Jason Hinds of Neal’s Yard Dairy talks me through how milk is transformed into cheese. We also discuss the where and why of cheesemaking and the rise of Britain’s vibrant artisan cheese scene.

In partnership with Peter’s Yard petersyard.com. I find cheese immensely comforting. This week on A Slice of Cheese, I explore the idea of cheese and comfort with food writer Kate Young, author of the Library Cookbook series, Ned Palmer, author of A Cheesemonger’s Compendum of British & Irish Cheese and YouTuber and podcaster Katy Quinn, author of Cheese, Wine, Bread.

In partnership with Peter’s Yard petersyard.com. Seasonality is an important aspect of cheesemaking. We look at winter cheeses – cheeses that are only available in the winter months or at their best in the winter months with acclaimed cheesemonger Andy Swinscoe of The Courtyard Dairy and Rachel Sills of Kase Swiss, a Swiss cheese importer.

In partnership with Peter’s Yard petersyard.com - Over the festive season, it’s fun to cook with cheese as well as to serve it as is. Four wonderful food writers - Domenica Marchetti, Anja Dunk, Claire Thomson and Irina Georgescu – share their ideas on how to cook with cheese in the holiday season. Warning – this will make you very hungry!

In partnership with Peter’s Yard petersyard.com - You’ve bought your special cheeses for Christmas. Now, what should you drink with them? It turns out that more than red wine goes with them. We talk to Hero Hirsh of Paxton & Whitfield, Sam Wilkin, cheese guru and content creator, and whisky expert Rachel McCormack to get their recommendations.

In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we’re looking at how to buy, store and enjoy your cheese, including insights into how to create a cheeseboard. We talk to two experienced cheesemongers: Edward Hancock, founder of Cheese Geek and Ellen Hunter, Online Sales Manager at Neal’s Yard Dairy.

In partnership with Peter’s Yard petersyard.com - With Christmas on its way, this week we look at cheese for celebrations. Cheesemaker Jonny Crickmore of Fen Farm Dairy tells us of the hard work that goes into upping stocks of Baron Bigod, while Dan Bliss, cheese buyer for Paxton & Whitfield, tells us how she sources special cheeses for the festive season.

In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, celebrates creativity in the cheese world. Jenny speaks to the pioneering and inventive cheesemaker Martin Gott of St James Cheese, award winning cheesemaker David Jowett of King Stone Dairy and Cheddar and Caerphilly maker Tom Calver of Westcombe Dairy. A real insight into the imagination and energy in Britain’s cheese scene.

In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. This week, food writer Jenny Linford - author of The Missing Ingredient - explores the role of time in cheesemaking – it’s an invisible but important ingredient in cheese. We speak to cheesemonger Andy Swinscoe of The Courtyard Dairy, cheesemaker Giles Barber of Barbers, raw milk cheese advocate, Carlos Yescas, cheesemaker Tim Jones of Lincolnshire Poacher and discuss affinage – the maturing of cheese – with Josh Windsor of Murrays Cheese, in New York City, and Rhuaridh Buchanan of Buchanan’s Cheesemongers, London.

In partnership with Peter’s Yard petersyard.com - Jenny Linford, cheese expert, looks at cheese competitions. Jenny Linford speaks to competition organisers John Farrand of the World Cheese Awards, Matthew O’Callaghan of the Artisan Cheese Awards and Tracey Colley of the Affineur of the Year. We also talk to cheese judge, maker and award winner David Gremmels of Creamery and cheesemaker and award winner Catherine Mead of Lynher Dairy.