A belly full of fresh sheep’s milk yogurt and aged cheese, we ride through the idyllic rolling hillside of Valley Shepherd Creamery’s Long Hill estate and reach the cave. Built into the hillside, the ...

Every March 27 is celebrated as International Cheese Day, and although it seems to us the ideal excuse to pay tribute to this highly appreciated product, the truth is that any time is a good time to ...

Love it or loathe it, blue cheese delivers big flavour and even bigger reactions - Andrew Crowley What is it about blue cheese that prompts a look of genuine disgust – even fear – in some people?

Dairy sheep represent a valuable genetic resource in the production of speciality cheeses, with milk coagulation properties and overall cheese yield being critical determinants of both product quality ...

The majority of raw milk cheese in England is of good microbiological quality, according to a recent report on a study. A total of 629 samples of cheese were collected from retailers, catering sites, ...