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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.