Cheese Talk
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“Young vs Old”
When I started Jeroboams in the late 80s, working in a cheese shop didn’t have the cache it has now – I remember advertising in the Evening Standard and getting just one reply! -
“Bag and box your old ideas”
Whether you have had a good, very good or spectacular Christmas, January is not just a time to sit back and draw breath -
“Christmas markets and tastings”
Are you ready for Christmas this year? If you opened sometime in 2015 then you have an excuse. The rest of you should know better -
“Sharing the glut”
It’s that time of year in the country, when anyone with even half a green finger and an apple or plum tree is trying to figure out what to do with Mother Nature’s overgenerous crop -
“Cheese@BRA – a cheese-lover’s rite of passage”
Big ones, small ones, some as big as your head and much, much bigger, and more cheese than most people will ever see in a lifetime -
“The science of combining food and wine”
I was recently invited to be part of a panel to talk about the science behind matching cheese with wine – first the wine expert talked about the wine and a how each was made, then I talked about the cheeses... -
“Tell it as it is”
When you write a book about cheese and have to come up with unique and interesting descriptions for over 750, you quickly come to realise that the English language is extremely thin on the ground for words to describe cheese... -
“Finding and taking advice”
I have spent nearly 2 months in NZ giving masterclasses, tastings, workshops and advice to retailers, potential retailers, restaurants and cheesemakers. It’s what I do, and as most of my clients seem to be very happy with the advice and... -
“Retailing American-style”
On a recent visit to Santa Barbara – a highly recommended detour if you’re stuck in LA for a few days – I checked out the various shops, supermarkets and delis, and was as always amazed at how different the shopping... -
“Together we stand; divide, they will get us”
I was invited to give a series of lectures on British cheese in January to the Masters students at the University of Gastronomy in Bra Italy, and had planned to spend December leisurely researching and writing my presentation
