Do you Rind? To eat or not to eat? That is the question. One I am asked regularly. Rinds come in an array of colours and textures. Some are white and velvety like on a soft triple cream. Some smooth and beige. Others gnarly and mottled or sticky or stinky. The one thing all rinds have in common is that they are intrinsic to the flavour of the cheese. Encouraging the rind to grow is the job of an affineur, a French word for cheese maturer. At The Cheeseboard, this happens

Easter brings the rabbit and in our case, the Welsh Rarebit. A classic British cheesy toast that gives new life to day old bread and...

Evolution is inevitable. Things change. It is not just children that grow up. Our ideas, concepts and creations also develop. Suddenly...

Cheese and beer as a couple back on the A list. It is not new to enjoy cheese with beer, we just got side-tracked with wine and cheese....

A common questions is “What type of cheese do you make?” I feel a bit of a fraud admitting that I don’t actually make the cheese. I...

We hear it all the time. Artisan beer, artisan salami, artisan bread and artisan cheese. But what does it really mean? Dictionaries...

April 22nd is raw milk appreciation day. Like odd sock day, gratitude day, ugly truck day or speak like a pirate day, it promotes a...

A revolution is brewing. You can see signs of it in dairy’s, at farmers markets, in restaurants, delis and cheese counters across...

The art of making whey ricotta was mastered by the Sicilians sometime between the birth o f Jesus and the Romans becoming Christian. ...

It is a good day in the cave when I get to crack open a wheel of Bay of Fires Cheddar. Carefully cutting through the tough but thin...