This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
If you have been following us for a while now, you would have heard about the importance of seasonality in the life of a cheese. To keep this idea simple, let's say it all has to do with what the animals are eating. But when you get to places near...
It's been a long time coming and they are finally here. Three Portuguese cheeses for you to try out with a glass of Touriga wine!
At the top of the rugged mountains of Charmey in Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of warm cut curds and whey.
A French person eats on average 2 kilos of goat’s milk cheese per year. With more than 100 different types, textures, shapes and aromas, it is not always easy to navigate and make full sense of it.
As I look at a less than perfectly presented piece of one of my utmost favourite cheeses, an Epoisses from Burgundy, I feel the need to share some of my thoughts on cheese presentation. What is good, what might be considered bad and the beauty of these 'ugly' cheeses!
Affinage: n. [afeenajh] The period of maturation or refinement of a cheese during which it is kept in an ideal environment and receives care. Traditionally, this care comes by way of observation and treatment by hand. The ideal environment is natural surfacing in a cave with a particular level of...
Get 10% off your first order
Keep up to date with the latest discoveries, events and offers from Smelly Cheese
