Could cheese help protect the brain? What new Japanese research suggests

New Japanese research suggests that eating cheese at least once a week might help lower the risk of dementia in older adults. 

Learn what the study found, how it works, and which cheeses could be best for brain health.

A surprising new study from Japan

A new Japanese study has found that older adults who ate cheese at least once a week were less likely to develop dementia than those who didn’t eat cheese at all.

Researchers from the Japan Gerontological Evaluation Study (JAGES) followed nearly 8,000 adults aged 65 and over between 2019 and 2022.

 About half of them ate cheese weekly, and the rest rarely or never did. After three years, 3.4% of cheese eaters developed dementia, compared with 4.5% of non-cheese eaters.

When the scientists adjusted for lifestyle and health factors, the difference still held: cheese eaters had around a 24% lower risk of dementia. The results were published in the peer-reviewed journal Nutrients in October 2025.

How could cheese protect the brain?

Cheese isn’t just delicious, it’s rich in nutrients that may support brain health.

Vitamin K₂, found especially in hard and aged cheeses, supports vascular and bone health and may protect brain cells.

Amino acids and bioactive peptides produced during fermentation can reduce inflammation and support nerve function.

Probiotic bacteria in some cheeses may influence the gut-brain axis, which affects mood and cognition.

And since vascular health is closely linked to brain health, the calcium, protein and fats in cheese could all play indirect protective roles.

Interestingly, most of the participants in Japan were eating processed cheese, not traditional aged varieties, so the benefit might come from overall diet quality or other associated habits as well.

A few words of caution

Before you reach for the cheeseboard, it’s worth noting that this was an observational study. It shows a link, not proof of cause and effect.

Other points to consider:

Cheese intake was self-reported, and portion sizes weren’t tracked.

The dementia diagnoses were based on care records rather than clinical testing.

The risk reduction, while encouraging, was relatively small, about one fewer case per hundred people over three years.

So while the findings are promising, scientists say more research is needed before recommending cheese specifically as a preventive measure.

How this fits into a brain-healthy diet

For UK readers, the takeaway is balance. Cheese can be a valuable source of nutrients, but moderation remains key, too much saturated fat or salt can have the opposite effect on heart and brain health.

To include cheese as part of a smart brain diet:

Choose aged or fermented varieties like cheddar, Gouda, or blue cheese for beneficial bacteria and vitamin K₂.

Pair with fruit, wholegrains, or nuts rather than processed meats or refined carbs.

Keep portions moderate, about 30 g (1 oz) several times a week is plenty.

Combine this with other protective habits: staying physically active, eating vegetables, oily fish and wholegrains, keeping socially connected, and challenging your brain daily.

The UK perspective

The average person in the UK eats around 9 kg of cheese per year, that’s roughly 170 g a week, far more than in Japan. This could mean British diets already include the protective range seen in the Japanese study.

But since lifestyle and ageing factors differ between countries, UK researchers may want to explore whether similar benefits appear here, especially among older adults at higher risk of cognitive decline.

Final cheesy thoughts

The idea that a weekly nibble of cheese might help safeguard the mind is both comforting and intriguing. 

While we shouldn’t treat it as a miracle cure, it adds to a growing body of evidence suggesting that enjoying nutrient-rich, fermented foods in moderation supports long-term brain health.

So next time you’re planning a snack or supper, you might just consider a little mature cheddar or creamy blue on your plate, not just for flavour, but perhaps for your future self too?

Authenticity Guaranteed: What PDO Means for One of the World's Most Famous Cheeses

Why Parmigiano Reggiano's PDO status is more than a mark of origin, it's a promise of taste, trust, and tradition.

In a culinary world saturated with imitations, Parmigiano Reggiano stands tall as a product known for its quality, tradition, and authenticity, due to its Protected Designation of Origin (PDO) status.

 This respected label is really far more than a mere title; it is a legal seal that binds every wheel of Parmigiano Reggiano to its roots and ensures the extraordinary taste.

Since 1992, the European Union has safeguarded Parmigiano Reggiano as a PDO product, meaning every stage from the production of cow's milk to the packaging and the grating must occur within its designated region in northern Italy, specifically Parma, Reggio Emilia, Modena, Mantua to the right of the Po River, and Bologna to the left of the Reno River. 

This system preserves its heritage and protects consumers from imitations, especially when other hard cheeses attempt to brand themselves as 'Parmesan'.

At the heart of PDO lies terroir, the unique aspects of land, climate, biodiversity, and craftsmanship. Cows graze mostly on locally grown forage, more than 75% of which has to come from within the production zone, developing a distinctive microbiome in the milk that contributes to the cheese's complexity. 

Traditional cheesemaking, the same practice undertaken for over nine centuries, follows simple disciplined steps using only three ingredients: cow's milk, salt, rennet. The skill of a single master cheesemaker produces two wheels from a single batch.

Today, Parmigiano Reggiano continues to grow its global reach while remaining firmly rooted in tradition. According to economic data for 2024, the United Kingdom was the fourth largest foreign market for Parmigiano Reggiano (after the United States, France and Germany), with 7,778 tonnes exported, an increase of +17.8% on 2023. 

Data from the first eight months of 2025 confirm this upward trend. The UK has maintained its position as the fourth largest foreign market for PDO products and the second largest outside the European Union, with 5,608 tonnes exported and an increase of +10.4% compared to the same period in 2024.

However, this success also underscores the importance of PDO protection on a global scale. The Consortium estimates the turnover of fake Parmesan outside the EU amounts to €2 billion, representing around 200,000 tonnes of counterfeit products, roughly three times the volume of exported Parmigiano Reggiano. 

These figures highlight the vital role of the Consortium in protecting, defending, and promoting authentic Parmigiano Reggiano, safeguarding its typical characteristics and raising awareness of its true identity around the world.

This process affects many aspects of the final product.

Taste - Authentic Parmigiano Reggiano offers a rich, nutty, granular texture and evolving depth depending on its age, from fresh and milky at 12–18 months, to crumbly and crystalline by 24 months, and spicy notes past 36 months.

Trust - The PDO seal, the dotted inscription, the Consortium's marking offer consumers tangible assurance they are buying genuine product.

Tradition - This cheese carries almost a millennium of artisanal craft and cultural identity, sustained by the Po Valley and nurtured by generations of cheesemakers.

Parmigiano Reggiano's PDO status means guaranteed provenance, unmatched flavour, and respect for a living tradition.

Celebrating National Cheese Toastie Day – 27th October

When the days start to turn chilly and the nights are drawing in, there’s one simple comfort food that never fails to warm the heart, the humble cheese toastie. 

And what better excuse to indulge in one (or several) than National Cheese Toastie Day, celebrated every year on 27th October?

A National Treasure in Bread and Cheese Form

The cheese toastie has earned its place as a true British classic. Crispy on the outside, gooey in the middle, and endlessly adaptable, it’s the sort of snack that feels equally at home as a quick lunch, a late-night bite, or a nostalgic comfort meal on a rainy day.

Whether you call it a cheese toastie, a grilled cheese, or simply “the best sandwich ever,” there’s no denying its magic. The beauty lies in its simplicity — bread, butter, cheese — but within those three ingredients lies an infinite number of delicious possibilities.

The Perfect Cheese Toastie

Everyone has their own “perfect toastie” method, but here’s a tried-and-true approach to guarantee golden success:

Ingredients:

Two slices of good-quality bread (sourdough, bloomer or granary all work brilliantly)

Butter or mayonnaise for spreading

A generous handful of grated cheese (a mix of mature Cheddar and mozzarella gives both flavour and stretch)

Optional extras: a slice of tomato, caramelised onion chutney, or a dab of English mustard

Method:

Butter the bread – on the outside for that glorious golden crust.

Pile on the cheese – don’t skimp; this is the star of the show.

Add your extras if you fancy – chutney and onion are perfect partners.

Grill or toast in a sandwich press or frying pan until both sides are crisp and the cheese is oozing.

Slice and serve – ideally with a steaming mug of tea or a bowl of tomato soup.

Toasties Around the UK

While the classic cheese toastie reigns supreme, regional variations add a bit of fun to the mix. In Wales, you might find a toastie inspired by Welsh rarebit, with mustard and ale in the cheese sauce. In Scotland, cafés often serve toasties with Branston pickle or haggis, while some Cornish cafés pair them with local cheeses and chutneys made from apples or onions grown nearby.

Fun Ways to Celebrate

Here are a few ways to mark National Cheese Toastie Day this year:

Host a “toastie-off” with friends or family – who can create the most inventive combo?

Visit your local café and try their signature version.

Experiment at home with unexpected fillings – think brie and cranberry, cheddar and chilli jam, or stilton and pear.

Share your creation online using #NationalCheeseToastieDay and show the world your melty masterpiece.

The Final Cheesy Word

There’s something wonderfully nostalgic about a cheese toastie – that first bite of bubbling cheese between buttery, golden bread never fails to bring a smile. 

On 27th October, join the nation in raising your sandwich press to celebrate one of the simplest yet most satisfying comfort foods ever created.

Because sometimes, happiness really is just melted cheese between two slices of bread.

Whilst France has it's croque-monsieur which first appeared on a café menu in Paris in 1910, toasted cheese sandwiches in Britain date back to at least medieval times, when Welsh Rabbit became widespread. Apparently the name originated with the word rarebitten, meaning to nibble or bite something. An ideal way to consume a cheese toasty!   

And let us not forget it's cousin, cheese on toast!

The Growing Popularity of Cheese Restaurants in the UK

For decades, cheese has been the quiet star of the British table, a wedge of Cheddar in a Ploughman’s, Stilton at Christmas, or a late-night cheese toastie. 

But in recent years, cheese has gone from supporting act to headliner, with specialist cheese restaurants, bars, and pop-ups springing up across the UK. 

Diners are increasingly seeking out places where cheese isn’t just an ingredient, but the main event.

Why Cheese Restaurants Are Taking Off

Several trends have pushed cheese restaurants into the spotlight:

Comfort Food Appeal – Macaroni cheese, baked Camembert, and bubbling fondues are cosy, nostalgic, and indulgent. At a time when diners want meals that feel like a hug, cheese ticks the box.

The Artisan Cheese Boom – The UK now produces more varieties of cheese than France, and small dairies across the country are thriving. Cheese restaurants offer a platform to showcase regional favourites, from Cornish Yarg to Yorkshire Blue.

Food Theatre – Raclette melting at the table, fondue pots for sharing, and cheese wheels used for pasta mixing all provide the kind of interactive dining experience that customers love.

Social Media Appeal – A gooey cheese pull or a towering cheeseboard is irresistibly Instagram-friendly, driving word-of-mouth buzz.

Cheese Restaurants Around the UK

From London to the Lakes, there are plenty of places for cheese lovers to explore:

The Cheese Bar, London – Based in Camden Market, this pioneering spot celebrates British cheese with everything from cheese toasties to baked Yarg. Its sister venue, The Cheese Barge on Regent’s Canal, offers a unique floating dining experience.

The Cheese Wheel, Camden – Fresh pasta tossed inside a huge wheel of Pecorino is the star attraction here, combining Italian tradition with London’s street-food energy.

Pick & Cheese, London – The world’s first cheese conveyor belt restaurant at Seven Dials Market, where over 25 British cheeses circulate for diners to choose from.

Homage2Fromage, Various Cities – A cheese-focused supper club operating in Leeds, Manchester, and beyond, offering themed tasting events and feasts.

La Fromagerie, Marylebone & Highbury – Not strictly a restaurant, but its cafés attached to the famous cheesemonger’s shops are a haven for cheese and wine pairings.

Regional Cheese Festivals – Events like the Nantwich Cheese Show in Cheshire and the Scottish Cheese Trail have also helped spark a culture of cheese appreciation, influencing restaurants to go all-in.

Perfect Pairings: Drinks That Love Cheese

Cheese may be the star of these restaurants, but the right drink pairing can elevate the experience even further. Many UK cheese venues are embracing thoughtful pairings with wine, cider, and even craft beer:

Classic Wines – Rich, creamy cheeses such as Brie and Camembert pair beautifully with sparkling wines like English sparkling from Kent or Sussex. Harder cheeses such as Cheddar or Lincolnshire Poacher shine with bold reds like a Malbec or Cabernet Sauvignon.

Cider Matches - In cider-producing regions like Somerset and Herefordshire, farmhouse Cheddars are often paired with dry, tannic ciders, a natural and distinctly British match.

Beer and Ale – Craft beer is increasingly part of the cheese conversation. A hoppy IPA cuts through the richness of blue cheese, while a malty stout complements smoked or mature varieties.

Fortified Wines – Stilton and Port is a Christmas classic, but many restaurants are experimenting with sherries and Madeiras alongside strong British blues.

Non-Alcoholic Options – For those avoiding alcohol, kombucha and speciality soft drinks with sharp, fruity notes can provide balance against the richness of cheese.

🧀 Must-Try British Cheeses

If you’re visiting a cheese restaurant in the UK, keep an eye out for these standout varieties, which showcase the diversity of British cheesemaking:

Cornish Kern (Cornwall) – A nutty, Gouda-style hard cheese, crowned Supreme Champion at the World Cheese Awards.

Tunworth (Hampshire) – Often called the “British Camembert”, soft and oozy with earthy, mushroomy notes.

Stinking Bishop (Gloucestershire) – Famous for its pungent aroma, this washed-rind cheese is surprisingly mild in flavour.

Yorkshire Blue (Yorkshire Dales) – Creamy, buttery, and less sharp than continental blue cheeses.

Lincolnshire Poacher (Lincolnshire) – A hard cheese combining the tang of Cheddar with the fruitiness of Alpine styles.

Cornish Yarg (Cornwall) – Wrapped in nettle leaves, giving it a fresh, lemony tang.

Isle of Mull Cheddar (Scotland) – Robust, tangy Cheddar made from raw cow’s milk, with a distinctive grassy flavour.

What the Future Holds

With the boom in British artisan cheesemaking and a growing appetite for experiential dining, the trend for cheese-led restaurants looks set to grow. Expect to see more regional venues celebrating local dairies, creative vegan cheese menus, and collaborations with breweries and wineries.

Cheese is no longer just the accompaniment to a meal — it’s the reason people are booking a table.

https://www.thecheesebar.com/

https://www.cheesewheellondon.com/

https://www.thecheesebar.com/seven-dials/

https://homage2fromage.co.uk/

https://lafromagerie.co.uk/

The Easiest Way to Make Cottage Cheese and Paneer at Home

There’s something incredibly satisfying about making cheese in your own kitchen. 

While it may sound daunting at first, cottage cheese and paneer are two of the simplest cheeses you can make at home,  requiring only a few ingredients and minimal equipment. 

Best of all, they’re fresher, creamier, and tastier than many shop-bought versions.

Whether you want a creamy scoop of cottage cheese for your breakfast bowl or firm cubes of paneer to drop into a curry, the method is nearly identical.

Ingredients You’ll Need

1 litre whole milk (fresh, full-fat milk works best)

2–3 tablespoons lemon juice or white vinegar

A pinch of salt (optional for cottage cheese)

Step-by-Step Method

1. Heat the Milk

Pour the milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent sticking.

2. Add the Acid

Once the milk starts to bubble, reduce the heat and stir in the lemon juice or vinegar slowly. You’ll notice the milk separating almost immediately into curds (the solids) and whey (the liquid).

3. Let It Curdle

Turn off the heat and let the mixture sit for 5–10 minutes. The curds should fully separate from the whey, leaving a yellowish liquid.

4. Strain the Curds

Line a colander with a clean muslin cloth or clean plain tea towel and place it over a large bowl. Carefully pour the mixture through to catch the curds.

For Cottage Cheese

Gather the cloth and gently squeeze out excess whey, but don’t press too hard.

Transfer the curds into a bowl and break them up with a fork.

Stir in a pinch of salt, or even a little cream for extra richness.

Enjoy it fresh with fruit, salads, or on toast.

For Paneer

Gather the cloth and squeeze out as much liquid as possible.

Shape the curds into a flat block while still in the cloth, then place it on a plate.

Weigh it down with a heavy pan or tin for 30–60 minutes.

Once firm, unwrap and cut into cubes. Your homemade paneer is ready for curries, stir-fries, or grilling.

Tips for Success

Use fresh full-fat milk – low-fat milk won’t give you the same creamy result.

Don’t throw away the whey – it’s packed with protein and can be added to smoothies, soups, or bread dough.

Adjust the texture – for softer paneer, reduce pressing time; for firmer cubes, press longer.

Why Make It at Home?

Homemade cottage cheese and paneer are preservative-free, fresher than anything you’ll find on supermarket shelves, and surprisingly quick to prepare. With just milk and an acidic agent, you can turn an everyday ingredient into a versatile cheese that elevates your cooking.

Next time you have a spare litre of milk, try making a batch of cottage cheese or paneer, you’ll be amazed at how easy (and delicious) it is!

Incidentally as I write this my wife and I have enjoyed some freshly made cottage cheese and are waiting for our paneer to be ready! Paneer is ideal in a vegetarian curry.

Ways to Make Plain Mashed Potatoes More Exciting

Mashed potatoes are the ultimate comfort food,  creamy, fluffy, and perfect alongside a Sunday roast or weeknight supper. But sometimes, a plain bowl can feel a little, well… plain. 

The good news? It doesn’t take much to elevate this classic side dish into something truly special. 

Here are some simple and delicious ways to make your mashed potatoes more exciting.

1. Stir in Cheese

A generous grating of cheese can turn mashed potatoes into a decadent treat. Try:

Cheddar for a sharp tang.

Parmesan for a nutty, salty kick.

Cream cheese for extra richness.

2. Add Fresh Herbs

A sprinkle of herbs brings freshness and colour. Chives, parsley, mint or thyme are all excellent choices. For something different, try dill or rosemary.

3. Infuse the Butter or Cream

Instead of just pouring in milk or cream, infuse it first with garlic, bay leaves, or even a sprig of sage. This subtle step adds a layer of flavour without extra effort.

4. Go Garlic

Garlic mashed potatoes are a classic for a reason. Roast whole cloves until soft and caramelised, then mash them in for a sweet, mellow garlic flavour.

5. Mix in Vegetables

Boost both taste and nutrition by stirring in:

Caramelised onions for sweetness.

Peas or sweetcorn for texture.

Roasted root veg like parsnips or carrots for earthy depth.

6. Try a Spice Kick

Plain mash loves bold seasoning. Add a pinch of nutmeg, smoked paprika, or curry powder. Even a dash of mustard can add warmth and zing.

7. Make it Crunchy

Top your mash with something crispy for contrast:

Toasted breadcrumbs.

Crispy onions.

Crumbled bacon.

8. Swap the Dairy

For a twist, replace traditional milk and butter with alternatives:

Olive oil for a Mediterranean flavour.

Coconut milk for a subtle sweetness.

Oat cream for a plant-based option.

9. Go Loaded

Turn mash into a main event by adding all the trimmings: grated cheese, sour cream, crispy bacon, and spring onions – just like a loaded baked potato.

10. Bake It

Spoon your mashed potatoes into a dish, top with cheese, and bake until golden and bubbling. You’ll get a crispy crust and a rich, comforting side.

11. Add mayo 

Add mayonnaise for a deliciously creamy, tangy experience. 

Mashed potatoes don’t need to be boring. With a few simple tweaks, you can transform them into something exciting that your family (or dinner guests) will love. 

Whether you’re going for cheesy indulgence, herby freshness, or a full-on loaded bake, there’s a mashed potato makeover to suit every taste.

Crowdie makes a comeback for delicious cheesy summer spreads

Highland Fine Cheeses in Tain, Scotland is set to deliver something fresh to the feasting table this summer, with its vibrant and zesty Skinny Crowdie.

 As Scotland’s most traditional cheese, and the product that started the Stone family’s journey into cheesemaking, this lactic curd cheese is steeped in a rich heritage and brings a light and creamy reduced fat dairy option for those long sunny days.

Made using milk from free-roaming cows in the Scottish Highlands, Skinny Crowdie gets its name from its origin as a biproduct in the butter-making process, when the fat is removed from milk. The remaining curds are hung in a muslin, having previously been hung in stockings or pillowcases, and the result is a soft and crumbly spreadable cheese.

Light and creamy with a hint of lemon, Skinny Crowdie can be simply spread on an oatcake, folded into a pate, topped with berries and drizzled with honey, or even dolloped onto a hot scone with jam. 

To top off the summer spread, it pairs really well with a chilled white wine, such as Viogner or Chenin Blanc.

Skinny Crowdie is priced at £5.25 for a 140g tub and can be purchased from hf-cheeses.com, along with Highland Fine Cheeses’ other award-winning cheeses and accompaniments, with delivery available across the UK. Highland Fine Cheeses’ range is also available in farm shops, delis, stores and supermarkets throughout the UK and Scotland. Cheese lovers can check their local stockist at hf-cheeses.com/pages/store-locator.

FACTFILE on Highland Fine Cheeses

Highland Fine Cheeses is based in Tain, which is in northeast Scotland, and produces a collection of artisan cheeses including Morangie Brie, Minger and Strathdon Blue. 

Taking inspiration from around the globe, second generation cheesemaker, Rory Stone remains true to the artisan processes  his parents implemented when Blarliath Farm was a smallholding of just 14 Shorthorn dairy cows, and a randy bull called Geordie.

The Highlands were traditionally referred to as cattle country, with every farm or croft having a house cow, to supplement their diet. 

After the cream had been ladled off the top of the milk to churn butter, the remaining milk’s cultures would slowly eat the lactose and multiply throughout, souring it by releasing lactic acid. 

Eventually the milk would set and form a curd, a bit like yogurt and the curd was scrambled like eggs and hung up in a pillowcase or a muslin to drain the whey. The final addition of salt resulted in Crowdie, a soft fresh cheese, traditional to Scotland.

Highland Fine Cheeses’ story began with the resurrection of Crowdie in the family bathtub, when Rory’s father, Reggie, complained that no-one was producing it anymore, and so his mother, Susannah, set about making it. 

Crowdie is still made by Highland Fine Cheeses, albeit not in the bathtub anymore, alongside its collection of award-winning mould ripened, blue and washed rind style cheeses.

It's good to note that Highland Fine Cheeses does not add Bovaer additive or supplements to the feeding requirements of its dairy farmers.

Website: hf-cheeses.com

How to Celebrate National Cheese Day in the UK: Ideas, Recipes & Cheesy Delights

Celebrate National Cheese Day with style! Discover cheesy recipes, UK-made favourites, cheese and drink pairings, and fun ways to mark the occasion.

Say Cheese! Celebrate National Cheese Day the British Way

If there’s one thing that deserves its own holiday, it’s cheese. Rich, creamy, sharp, nutty, or tangy – cheese comes in all shapes, textures, and flavours. That’s why 4th June is a day to celebrate dairy’s most delicious gift: it’s National Cheese Day!

Whether you're a dedicated cheesemonger or a casual cracker-topper, this day is the perfect excuse to explore new varieties, try cheese-based recipes, or simply indulge. Here’s how to celebrate National Cheese Day in true cheesy style – with a UK twist.

1. Sample British Cheeses You Haven’t Tried Yet

Sure, we all love a good cheddar, but the UK has an extraordinary range of artisan and traditional cheeses worth celebrating:

Wensleydale – Light and crumbly, ideal with fruit cake or chutney

Red Leicester – Mild and nutty, perfect for melting

Cornish Yarg – Wrapped in nettles for a unique flavour

Stilton – Britain’s iconic blue cheese, strong and salty

Tunworth – A creamy British Camembert-style soft cheese

Top tip: Visit a local cheesemonger or farmer’s market to support small producers and discover regional gems.

2. Host a Cheese Tasting Night

Turn your love of cheese into a social event! Set up a cheeseboard with a selection of styles: hard, soft, blue, and bloomy rind. Add crackers, fruits, nuts, chutneys, and honeys.

Pair with wine (like a classic red with mature cheddar), craft beer (try an IPA with blue cheese), or even English cider for a rustic combo.

Don’t forget plant-based guests – there are some amazing vegan cheeses from British brands like Honestly Tasty and I AM NUT OK.

3. Cook Something Cheesy

From comfort food to classy nibbles, cheese takes recipes to the next level. Here are a few ideas:

Welsh Rarebit – A posh cheese toastie with ale and mustard

Macaroni Cheese – Make it luxe with Gruyère or Red Leicester

Cheese Soufflé – Impress with this light, fluffy delight

Cheddar Scones – Perfect for a picnic or afternoon tea

Halloumi Skewers – Great on the BBQ if the sun’s out

Share your cheesy creations on Instagram with the hashtag #NationalCheeseDay – and tag us for a shout-out!

4. Visit a UK Cheese Festival or Farm

Why not make it a cheesy day out? Many dairies and farms offer tours, tastings, and events. Look for:

The British Cheese Weekender (usually in May–June)

The Cheese and Chilli Festival (various UK locations)

Tours at places like Quicke’s (Devon) or The Courtyard Dairy (Yorkshire)

You’ll learn how cheese is made, meet passionate producers, and stock up on incredible artisan finds.

5. Make a Cheese-Themed Hamper

Create a gift (for a friend or yourself!) with:

A selection of 3–5 cheeses

Chutney and crackers

A small bottle of wine or ale

A cheese knife or board

A little guide to each cheese

Perfect for a summer picnic or a cosy night in.

Final Thoughts

Whether you're nibbling on a wedge of creamy brie or baking a bubbling dish of cheesy goodness, National Cheese Day is your chance to indulge in one of life’s finest pleasures. So go on – treat yourself to a wheel, a wedge, or a whiff – and celebrate all things cheesy!

What’s Your Favourite Cheese?

Drop a comment below or tag @ThatsFoodAndDrink on social media with your cheesiest celebration yet. We’d love to see your boards, bakes, and bites!

Parmigiano Reggiano: Record of 3.2 Billion Euros in Consumption in 2024

During the annual press conference at Palazzo Giureconsulti in Milan, the Parmigiano Reggiano Consortium reported its 2024 performance results. 

Despite a challenging geopolitical environment, uncertainty in international markets and concerns over increasing trade restrictions, overall, the turnover at consumption reached a historic high of 3.2 billion Euros compared to 3.05 billion in 2023, with an increase of 4.9%. Total sales volumes grew by 9.2% supported by a strong performance in the domestic market (+5.2%) and even more so in exports (+13.7%).

Producer prices also increased. In 2024, the average price for 12-month matured Parmigiano Reggiano rose to €11.0/kg, up 9% from €10.13/kg in 2023. For 24-month matured cheese, the price climbed to €12.5/kg with a 5% increase over the previous year's €11.90/kg.

For the Consortium one key takeaway from 2024 is clear: the future of Parmigiano Reggiano lies in international markets. Exports now account for 48.7% (72,440 tons), almost half of total sales, with a +13.7% growth. 

The five main international markets showed strong performances: USA (+13.4%), France (+9.1%), Germany (+13.3%), UK (+17.8%) and Canada (+24.5%). Growth was also recorded in Japan (+6.1%), the leading Asian market, and Australia (+28.2%). With 28.4 million Euros invested in marketing and communication, Parmigiano Reggiano confirmed the process started years ago to become a true global iconic brand, ready to meet the challenges posed by extremely large markets, where the large number of imitation products creates great confusion for customers. The Consortium is working to enhance the PDO distinctiveness, providing consumers with more information on its characteristics: maturation, origin, production process and taste, all elements that give the opportunity to stand out from competitors.

Overall, production remained stable compared to 2023: 4.079 million wheels vs 4.014 million in 2023 (+1.62%). As for the provinces in the area of production, Parma was the largest producer (1.362.226 wheels vs 1.350.415, +0.87%), followed by Reggio Emilia (1.217.128 wheels vs 1.217.380, -0.02%), Modena (877.874 wheels vs 860.971, +1.96), Mantua (507.631 wheels vs 476.361, +6.56) and Bologna (114.389 wheels vs 109.173, +4.77%).

“2024 was a challenging year for Parmigiano Reggiano, yet it ended with record results: turnover at consumption reached an all-time high of €3.2 billion, total sales volume rose by 9.2%, domestic sales increased by 5.2%, and most notably, exports grew by 13.7%,” Nicola Bertinelli, President of the Consortium, told That's Food and Drink.  She went on to tell us: “Looking ahead, we must increasingly invest in international market growth.

"With exports now nearing half of total sales at 48.7%, creating space in foreign markets is a necessity.  The United States,  our top international market, plays a crucial role in this context. The news of increased tariffs on Parmigiano Reggiano is disappointing, but as a premium product, price increases do not automatically reduce demand.  

"We aim to pursue diplomatic solutions to explain why such tariffs are unreasonable for a product that does not directly compete with American parmesan cheese.  We need to engage in meaningful dialogue —not on a bilateral level, but through the European Union— to avoid counterproductive trade wars.”

We are experiencing a time of great change, driven by ongoing conflicts, trade restrictions, and a shift in consumer values. Today's consumers seek products that feature authenticity and heritage—values embodied by Parmigiano Reggiano. Our goal is to make Parmigiano Reggiano not just a cheese, but a lifestyle, a true icon of Italian craftsmanship. The Consortium is ready to meet the challenges ahead.”

Really Cheesy Father’s Day Box launched

Created to help cheese loving Dads discover more of the UK’s incredible, wonderful artisan cheesemakers, the Really Cheesy Father’s Day Box delivers a hand-picked selection of award-winning cheeses and accompaniments, with a pair of ‘Really Cheesy’ socks thrown in for good measure.

Launched by The Real Cheese Project as part of its mission to showcase and protect Britain’s diverse landscape of artisan cheeses, the Really Cheesy gift set aims to get Dads across the UK re-thinking their cheese habits, while they tuck into a box of hard, soft, goat’s and blue cheeses made by producers doing better things for the planet, animals and local economies.

Each box will contain four cheeses that have recently scored big wins at the British & Irish Cheese Awards, including; Anster by St Andrews Farmhouse Cheese Company, a delicate, pale, crumbly cheese that was named Best Scottish Cheese 2025; Brighton Blue by High Weald Dairy, a mild and mellow blue which took the title of Best Organic Cheese 2025; Clara by Harvey & Brockless, an ash-coated goat’s cheese that won Best English Cheese 2025; and the Gold medal winning St.Jude by St.Jude Cheese, a lactic style cheese, with a mould-ripened rind and smooth paste.

Four accompaniments will be provided so Dads can mix and match with pairings. Traditional favourites come from Tracklements, including Caramelised Onion Marmalade and Fresh Chilli Jam, while Celtic Salt with Honey and Wildflower Runny Honey from Malik’s Honey might give his taste buds a little more to think about.

Completing the selection, Cornish Sea Salt Thins from Popti Cornish Bakehouse provide the perfect vehicle for a curd nerd’s night in, while The Real Cheese Project’s limited edition ‘Really Cheesy’ socks will give Dad something to enjoy when the Father’s Day cheese feast is over.

While helping to broaden Dad’s cheese horizons, these boxes will also help support artisan cheese in the UK. 5% of all profits go into a Real Cheese support fund, donated to initiatives that protect, develop and progress real cheese in the UK.

The Really Cheesy Father’s Day Box can be ordered from www.therealcheeseproject.co.uk, priced at £65 including delivery. Gift boxes must be ordered by 8 June for delivery before Father’s Day.

Homemade Fast Comfort: Cheese, Onion, and Potato Pasty with ready made, Pre-rolled Puff Pastry

There’s something inherently comforting about a warm pasty, especially when it’s filled with creamy potatoes, sweet caramelised onion, and rich, melted cheese. 

Today, I’m sharing a fuss-free recipe for making your own cheese, onion, and potato pasty at home using a sheet of pre-rolled puff pastry. It’s hearty, golden, and satisfying — and best of all, you won’t need to make pastry from scratch! 

I actually invented this recipe this afternoon and pleasantly surprised my wife, and myself,  when I presented it for our evening meal! 

Whether you’re after a quick lunch, a picnic bite, or a meat-free dinner, this pasty delivers on flavour and simplicity. The ingredients are minimal — just potatoes, onion, cheese, and pastry — but together they create a filling that’s both comforting and indulgent. 

By pre-roasting the onion and potato slices, we bring out their natural sweetness and soften them just enough to meld beautifully with the cheese inside a buttery puff pastry shell.

Why You'll Love This Recipe

Quick and easy: Thanks to pre-rolled puff pastry, there's no need for kneading or chilling dough.

Vegetarian-friendly: A great meat-free option that still satisfies.

Versatile: Ideal for lunchboxes, on-the-go snacks, or paired with a green salad for dinner.

Budget-conscious: Made with pantry basics, it's affordable and filling.

Ingredient Notes

You can customise this pasty with your favourite cheese — a sharp mature cheddar adds punch, while something milder like mozzarella offers gooeyness. For an extra kick, add a pinch of mustard powder or a few thyme leaves to the filling. Or you could even add cooked meat such as ham, chicken, beef or corned beef. Or use vegan cheese and vegan protein if you want to create a meat free feast.

Serving Suggestions

Serve your pasty warm with a dollop of brown sauce or chutney, or enjoy it cold as part of a picnic spread. It pairs wonderfully with a crisp apple cider or a pot of strong English tea.

Whether you're making this for yourself or sharing it with family and friends, this simple recipe is proof that comfort food doesn’t need to be complicated. Save it for a rainy day — or any day you need something warm and golden to lift your spirits.

Welsh Rarebit: The Golden Crown of Pub Grub

Warm, savoury, and comforting, Welsh rarebit is much more than just cheese on toast. 

It's a rich, indulgent dish steeped in history — a staple of Welsh cookery that showcases how simple ingredients can become something deeply satisfying.

Think of it as a grown-up grilled cheese: strong cheddar, mustard, ale, and seasoning come together in a silky sauce, grilled to golden perfection atop thick slices of toast. Whether served in a country pub or a city café, Welsh rarebit is a national treasure.

A Humble History with Bold Flavour

The name "rarebit" is believed to be a playful twist on rabbit, possibly coined in the 18th century as a satirical jab — a “poor man’s meat.” But make no mistake: this dish is rich, flavourful, and comforting in a way that few others can match.

Traditionally made with Caerphilly or mature cheddar, it reflects the Welsh ethos of making the most of modest pantry staples. The result? Pure comfort food.

Regional Twists

South Wales (Cardiff, Swansea)

Often made with dark Welsh ales like Brains or Felinfoel.

May include leek or a pinch of cayenne for warmth.

North Wales (Conwy, Llandudno)

Served open-faced with grilled tomatoes or mushrooms on top.

Sometimes includes a dash of Worcestershire sauce.

Modern Twists Across Wales

Topped with a poached egg for "Buck Rarebit."

Served with a side of pickled shallots or chutney.

Traditional Welsh Rarebit Recipe

Ingredients:

25g butter

25g plain flour

150ml Welsh ale (or milk for a non-alcoholic version)

1 tsp English mustard powder

1 tsp Worcestershire sauce

175g mature Welsh cheddar, grated

2 slices thick-cut bread (sourdough or farmhouse work well)

Salt and pepper, to taste

Method:

Melt butter in a saucepan, then stir in flour to make a roux.

Slowly add ale, whisking continuously to form a smooth sauce.

Stir in mustard powder, Worcestershire sauce, and cheese.

Cook until melted and thick, then season with salt and pepper.

Lightly toast the bread, then spoon the cheese mixture generously on top.

Grill under a hot grill until bubbling and golden brown.

Optional Add-Ons

Buck Rarebit: Add a poached or fried egg on top.

Devilled Rarebit: Stir in a little paprika or chilli.

Luxury Rarebit: Use a blue cheese blend or truffle mustard.

Serving Suggestions

Perfect with a side of salad and chutney for lunch.

Cut into fingers and serve as a starter or canapé.

Ideal with a pint of Welsh ale or a strong cup of Welsh tea.

A Toast to Tradition

Welsh rarebit is more than just a dish — it’s a warming, welcoming reminder that the simplest foods, done right, can carry a nation’s identity. Whether you’re reconnecting with your Welsh roots or discovering the flavours for the first time, rarebit is a glorious place to start.

Coming next: Cawl — Wales in a Bowl

A Brie-lliant Idea: The Rise of Wedding Cakes Made from Cheese

Once considered to be a quirky novelty, cheese wedding cakes are now firmly on the radar for modern couples looking to put a deliciously savoury twist on tradition. 

Swapping out tiers of sponge and sugar for wheels of creamy Brie, tangy Cheddar, or velvety Blue Stilton, these alternative cakes are as much a statement piece as they are a gastronomic delight.

From Sweet to Savoury: Why Cheese Cakes Are On the Rise

There’s no denying the visual impact of a towering cake layered with various artisanal cheeses, often decorated with figs, grapes, fresh herbs, and edible flowers. 

But this trend is about more than just aesthetics—it’s part of a broader move towards personalisation in weddings. 

Couples want to serve food that reflects their personalities, and for cheese lovers, what could be more "them" than a centrepiece that doubles as a cheeseboard?

A Taste of British Excellence

Here in the UK, we’re blessed with some of the world’s finest cheeses—from mature Somerset Cheddars to rich Cornish Yarg and pungent Yorkshire Blues. A cheese wedding cake gives couples the chance to showcase regional favourites, support local dairies, and create a truly unique flavour journey for their guests.

How It Works

Typically, a cheese wedding cake is composed of several whole cheese wheels stacked to resemble a traditional tiered cake. Cheesemongers often offer expert guidance, helping couples choose cheeses that complement each other in texture and taste, and that can be cut easily for serving.

Some popular combinations might include:

Base tier: A robust hard cheese like Westcombe Cheddar or Lincolnshire Poacher

Middle tier: A creamy, crowd-pleasing Brie or Camembert

Top tier: A punchy blue like Stilton or even a goat's cheese for something fresh and tangy

Decorating the Cheese Cake

Far from being a blocky mound of dairy, these cakes can be beautifully adorned with rustic or elegant touches. Think fresh figs and rosemary sprigs, wildflowers, honeycomb, or clusters of vine-ripened grapes. Some couples even opt for a small traditional fruitcake or sponge layer at the very top to retain a nod to convention (and for the cake-cutting moment!). Some couples will also have a traditional wedding cake to provide guests with a traditional slice of cake to take away with them and for sending to people unable to attend the ceremony. 

Pairing It Right

To really elevate the cheese wedding cake experience, many couples pair it with artisan breads, crackers, chutneys, and of course—wine. A local red, a sparkling English white, or even craft beers can be matched to the cheeses served, creating a memorable grazing table for guests.

UK Cheesemongers & Stylists for Your Cheese Wedding Cake

If you're tempted to have your own cheese creation, here are some top names to consider:

The Cheese Shed (Devon)

Known for their stunning customisable cheese cakes and wide selection of West Country cheeses. They offer nationwide delivery and a full design service.

www.thecheeseshed.com

The Fine Cheese Co. (Bath)

With a reputation for refined presentation and high-quality British and European cheeses, they offer pre-designed and bespoke cheese wedding cakes.

www.finecheese.co.uk

Pong Cheese (Online UK)

A great option if you’re putting together your own display—they sell themed cheese cake towers and selection boxes, and stock a mix of British and continental cheeses.

www.pongcheese.co.uk

Neal’s Yard Dairy (London)

A go-to for artisan British and Irish cheeses, Neal’s Yard offers expert advice on building your own cake and tasting notes to match.

www.nealsyarddairy.co.uk

The Cheese Wedding Cake Co. (UK-wide)

As the name suggests, this company specialises entirely in cheese wedding cakes with a wide variety of styles—from rustic to sleek—and helpful guides for DIY assembly.

www.cheeseweddingcake.co.uk

The Final Slice?

Whether you're a cheese connoisseur or just after a show-stopping alternative to traditional tiers, the cheese wedding cake is a trend that brings flavour, personality, and a touch of decadence to any big day. It's bold, it's British, and it's blooming brilliant! 

And it brings a whole new, multi-layered meaning to the instruction to "Say Cheese!"

The Perfect Cheeses for Your Easter Table

Easter is a time of celebration, bringing together family, friends, and of course, delicious food. 

Whether you're preparing a traditional feast or a more casual spread, cheese can play a starring role on your Easter table. 

From creamy, mild options to bold, tangy selections, the right cheeses can enhance your holiday gathering. Here’s a guide to the best cheeses to include in your Easter spread.

1. Soft and Creamy Cheeses

Easter is synonymous with indulgence, and soft, creamy cheeses fit the occasion perfectly. Consider these options:

Brie – This French classic has a buttery texture and mild flavour that pairs beautifully with fresh fruit and honey.

Camembert – Similar to Brie but slightly earthier, Camembert is excellent with crusty bread and fig preserves.

Goat Cheese (Chèvre) – Fresh goat cheese is tangy and smooth, making it an excellent addition to spring salads or served alongside roasted vegetables.

2. Hard and Aged Cheeses

For a bit of depth and complexity, add aged cheeses to your table:

Mature Cheddar – A sharp, crumbly cheddar brings a rich umami depth and pairs wonderfully with chutneys and cured meats.

Comté – This French Alpine cheese is nutty and slightly sweet, making it a crowd-pleaser.

Manchego – Aged sheep’s milk cheese from Spain, Manchego offers a firm texture and a slightly tangy, buttery flavour.

3. Blue Cheeses

For those who love bold flavours, blue cheeses make a striking addition:

Roquefort – A pungent and creamy blue cheese with sharp, tangy notes, great with honey and nuts.

Gorgonzola Dolce – A milder, creamier blue cheese that works well on a cheese board or crumbled over roasted vegetables.

Stilton – A British favourite with a strong, slightly sweet flavour that pairs excellently with port wine.

4. Fresh and Mild Cheeses

Easter menus often feature light, spring-inspired dishes, and fresh cheeses fit in beautifully:

Ricotta – This soft, mild cheese is perfect for both sweet and savoury dishes, from cheesecakes to pasta bakes.

Mozzarella di Bufala – Creamy and delicate, this cheese pairs well with fresh tomatoes, basil, and olive oil.

Feta – A crumbly, salty cheese that adds a punch to salads and roasted vegetables.

Serving Suggestions

Pair cheeses with seasonal fruits like strawberries, figs, or grapes.

Include artisan breads and crackers for texture variety.

Add honey, nuts, and chutneys for contrasting flavours.

Serve with light wines such as Sauvignon Blanc or rosé for a refreshing pairing.

By selecting a well-balanced mix of cheeses, you can create a beautiful and flavourful Easter cheese board that caters to all tastes. Whether served as an appetiser, part of the main meal, or as a post-dinner treat, cheese is sure to bring joy to your Easter gathering.

Gourmet Cheese Inspiration for Shrove Tuesday!

For those who love pancakes and also love cheese, here are some ideas from France to help you combine your two loves.

In France, crêpes are a very popular dish throughout the whole year, from sweet indulgence in the form of crêpes griottines (Kirsch-syrup soaked cherries from Fougerolles in the Haute-Saône) and Crêpes Suzette, which were named by man who was to become King Edward VII, to more savoury options such as Breton Galettes where the batter is made with buckwheat.

When it comes to Shrove Tuesday, French celebrations are not just centred around pancakes, but many enjoy other delicious batter-based products in the form of doughnuts and waffles. As in the UK, savoury and sweet options are popular with European cheese being a particularly versatile filling. If you'd like to 'get off the beaten track' (Sorry! pun intended!), try Fourme d'Ambert PDO pancakes with spiced caramelised pears.

This blue-veined cheese, made in the heart of the Auvergne-Rhônes-Alpes region, has a mild, creamy flavour and is an ideal ally in cooking. Its subtle scent of woodland undergrowth goes wonderfully well with sweet, ripened pears.

For something a little more traditional, cheese and ham make a perfect pancake partnership. For a full flavoured combination, add a few slices of Bayonne ham to one or two melting cheese such as Comté PDO, Beaufort PDO or Emmental de Savoie PGI.

For something savoury but still indulgent, a French cheese stuffed waffle is the perfect Shrove Tuesday treat. It's a 'waffley good' take on a cheese toastie. Cheese waffles are the perfect lunch or light supper when served with a delicious green salad. You can also experiment with your favourite grated cheeses, providing endless options for your waffle maker!

Cheese stuffed waffles

Serves 8 people

Preparation time: 10 minutes for the batter

Resting time: 30 minutes

Cooking time: 4 minutes per waffle

Ingredients

250g flour

1/2 sachet of baking powder

80g melted butter

3 eggs

400 ml whole milk

1/2 tsp of salt

150g of Abondance PDO cheese

150g of Morbier PDO cheese

10 sprigs of chopped flat parsley

Method

1/ Finely grate the cheeses and mix each with the chopped parsley

2/ Mix the flour with the baking powder

3/ In a mixing bowl, beat the eggs with the salt for 2 minutes, add the melted butter and beat again.

4/ Mix in the flour well and then add in milk little by little to avoid the mix becoming lumpy

5/ Leave to rest for half an hour in the refrigerator

6/ Oil the waffle maker, ladle in the mixture and close.

7/ Cook for 3-4 minutes

8/ Take out the waffle and immediately use a knife to slice open into two pieces, leaving one of the long sides attached.

9/ Repeat this with each of the waffles, until you have used up the batter

10/ Take each waffle and spread the cheese and parsley mix onto the interior of each waffle.

11/ Close and place each waffle back in the waffle maker for about 30 seconds

12/ Serve hot with a small salad

Tip: The stuffed waffles can be made with any grated cheese. You can also replace the parsley with spring onions for a stronger taste.

Whilst pancakes are invariably considered a treat, this fromage frais with spinach recipe is filled with green vegetables and would make a delicious lunch or dinner any time of year. Fromage frais is made with whole or semi-skimmed milk mixed with cream and is known for its smooth, creamy texture and mild flavours. This versatile cheese can be used in sweet and savoury recipes, and it is perfect for those looking for a lighter alternative to cream and heavier cheeses.

Pancakes with fromage frais and crispy vegetables

Serves 4 people

Preparation time: 30 minutes

Resting time - One hour

Cooking time: 5 minutes per pancake

Ingredients:

For the pancakes

75g flour

100g chopped spinach

1 tablespoon of melted butter

1 sachet of baking powder

1 egg

200ml buttermilk

2 pinches of salt

For the garnish

150g of natural fromage frais

1 handful of fresh young spinach

100g of cooked peas

A small handful of mange tout

1/2 courgette finely sliced into rounds

1 spring onion finely chopped

10 sprigs of chopped chives

10 mint leaves

Sprouting leek seeds

30ml Skyr

1 tablespoon of runny honey

Method

1/ Wash and wring out the spinach and mix with the buttermilk, egg and melted butter.

2/ Mix the flour, baking powder and salt and add to the well mixed spinach

3/ Leave to rest for one hour

4/ Heat the pan with a little butter and make your pancakes nice and thick

5/ When cooked, spread the fromage frais onto two/ thirds of each pancake.

6/ Add the fresh vegetables and season before closing each pancake

7/ Serve with a drizzle of Skyr mixed with runny honey

Tip: If you don't like salt and sugar together, use a vinaigrette or balsamic vinegar, instead.

Say Cheese to Love! Valentine's Day Survey Reveals British Devotion to European Dairy Delights

A recent Valentine's survey commissioned by our friends at the CNIEL and conducted on their behalf by Opinium, reveals some interesting facts, not least about our love for cheese.

According to the survey, chocolate remains the preferred Valentine's gift for 20% of those who celebrate Valentine's Day, compared to 14% who prefer flowers. 

The adage, 'Food is the way to the heart,' rings especially true for men, with nearly half (47%) desiring a gift of food or wine for Valentine's Day, compared to 28% of women.

When it comes to the perfect Valentine's date, 56% of those who celebrate would choose a meal in a good restaurant. Watching a film with a box of chocolates or taking a picturesque walk are joint second choices, each appealing to 35% of respondents. Meanwhile, 20% of Valentine's Day fans would enjoy going to a show or comedy.

The survey also revealed that over a third of the UK population shares a passion for cheese. It certainly has a place in our hearts and fridges: more than three-quarters (78%) of respondents stated they have at least one cheese in the fridge, with 59% enjoying a wide variety of cheeses - such as Brie, Camembert and Morbier.

Passion for cheese is particularly strong among younger people, with 44% of those aged 18-34 expressingtheir love for it, compared to 30% of those aged 55 and over. Regional differences also emerge, with 48% of Londoners and 44% of respondents in Yorkshire and Humberside passionate about cheese, compared to just 22% in Southampton. 

Beyond Valentine's Day, in excess of half (52%) of respondents agree that sharing a cheeseboard with loved ones is a fantastic way to enjoy an evening.

This Valentine's Day, let cheese be the way to your loved one's heart! A wide variety of European cheeses will seduce even the most delicate palates and allow you to innovate and surprise. If you are planning to share a cheeseboard for Valentine's Day or for date nights throughout the year, here are some top tips.

1/ Before serving the cheeses, let them stand for at least an hour and a half at room temperature so that they develop their full aromas fully.

2/ Offer a diverse choice of cheeses that complement each other in terms of taste and texture. At a minimum, make sure you have at least one soft, hard and blue cheese but to really impress five is the magic number.

3/ Provide a knife for each cheese to avoid cross contamination of flavours and leave enough space between the cheeses to allow for guests to cut and remove their cheese easily.

4/ Place the cheeses from the mildest to the strongest in a clockwise direction; this helps people to taste in the best sensory order.

5/ Dried fruit, fresh fruit, fruit jellies, seeds, aromatic herbs and edible flowers all add interesting colour, flavours and textures to your cheeseboard - let your creativity flow.

For a mild cheese that brings something decadent to the board, try a Brillat-Savarin, a triple cream cheese that melts in the mouth and leaves a rich buttery and sweet flavour. Another delicious mild cheese that you can find in a wide variety of shops is Doux de Montagne - a light, cheese dotted with small holes with mild, fruity, buttery and herbal flavours. Both cheeses pair well with a glass of Champagne.

If you are more traditional, why not go for Neufchâtel, a pretty heart-shaped cheese is a perfect option. Its white, slightly fluffy rind and lightly salted, creamy pastry with a milky taste will melt your partner's heart.

Whilst cheddar remains the UK's favourite cheese, Comté PDO is France's most popular hard cheese. It is sweet, slightly nutty and becomes harder with deeper flavours as it matures.

With their blue green mould and strong, salty flavours, even some cheese lovers can be hesitant when it comes to blue cheeses. For a gentler introduction, Fourme d'Ambert is mild with a velvety texture and subtle flavours. Food really is the way to anyone's heart.

For more information, visit: www.dairy-products-from-france.com/cheese

That's Food and Drink would like to thank ther CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) for their help in preparing this blogpost. 

Will my wife and I be sharing sharing a Valentine's Day cheeseboard? Bien sûr!

How Vegetarians Can Step Up Their Game with Tasty Dairy Cheese Replacements

For many vegetarians, cheese is a beloved staple that adds richness and flavour to countless dishes. 

However, whether you’re exploring plant-based options for health, environmental, or ethical reasons, finding satisfying replacements for dairy cheese can be a game-changer. 

The good news? There’s a whole world of delicious, dairy-free alternatives waiting to be discovered.

Here are some tips and recommendations to help you step up your vegetarian game with tasty cheese replacements:

1. Understand the Options

Dairy-free cheese alternatives come in a variety of forms, each suited to different uses. Common bases include:

Nuts and Seeds: Cashews, almonds, macadamias, and sunflower seeds are often blended into creamy, rich cheeses.

Coconut Oil: Frequently used in store-bought cheeses for its fat content, giving a creamy texture.

Soy: A versatile base for many types of cheese, including blocks, slices, and spreads.

Potatoes and Carrots: Surprisingly, these humble vegetables can create a smooth, cheesy sauce when blended with seasonings.

Aquafaba: The liquid from canned chickpeas is a secret weapon for making meltable vegan cheeses.

2. Start with Shop-Bought Options

If you’re new to dairy-free cheese, start by exploring pre-made options available at your local grocery store or online. Some brands to look for include:

Miyoko’s Creamery: Known for artisanal nut-based cheeses and buttery spreads.

Violife: Offers a wide range of block, sliced, and shredded cheeses with excellent melting properties.

Daiya: A popular choice for those seeking allergen-friendly options.

Treeline: Specialises in tangy, nut-based cheeses perfect for spreads and dips.

3. Experiment with Homemade Recipes

Making your own cheese alternatives at home can be surprisingly simple and rewarding. Here are some ideas:

Cashew Cream Cheese: Soak cashews, blend with lemon juice, garlic, and nutritional yeast for a creamy, tangy spread.

Vegan Parmesan: Combine nutritional yeast, raw cashews, garlic powder, and salt in a food processor for a savory topping.

Nacho Cheese Sauce: Blend boiled potatoes, carrots, nutritional yeast, and spices for a velvety dip or topping.

Cultured Cheeses: Use probiotics or rejuvelac to ferment nut-based mixtures for a more complex, tangy flavor.

4. Focus on Nutritional Yeast

Nutritional yeast, often called "nooch," is a powerhouse ingredient in vegan cheese-making. Its nutty, cheesy flavor makes it a versatile addition to sauces, soups, and snacks. Look for fortified versions to get an extra boost of B12.

5. Pair with the Right Foods

The key to enjoying dairy-free cheeses is pairing them thoughtfully. Here are some ideas:

Pizza: Use a melty cheese like Violife or Daiya for a gooey topping.

Pasta: Make a creamy Alfredo with cashew cream or a tangy mac and cheese with potato-based sauce.

Sandwiches: Layer vegan cheese slices on paninis or grilled cheese for a satisfying bite.

Cheese Boards: Combine artisanal nut-based cheeses with fruits, nuts, and crackers for an impressive spread.

6. Experiment with Flavours

Dairy-free cheese doesn’t have to mimic traditional cheese exactly. Embrace unique flavors and textures:

Add smoked paprika or liquid smoke for a smoky cheese.

Incorporate herbs like dill, chives, or parsley for fresh, aromatic notes.

Try spicy versions with jalapeños or red pepper flakes.

7. Be Patient and Open-Minded

Transitioning to dairy-free cheese is a journey. Not every alternative will taste or behave exactly like dairy cheese, but that’s part of the adventure. Over time, your palate will adjust, and you may find yourself preferring the unique flavors and textures of plant-based options.

Final Thoughts

By exploring the wide variety of dairy-free cheese alternatives, vegetarians can elevate their culinary game while staying true to their values. 

Whether you’re indulging in a creamy cashew spread, sprinkling vegan Parmesan over pasta, or melting a slice of dairy-free cheddar on a burger, there’s a delicious option for every craving. So go ahead, get creative, and enjoy the cheesy goodness—without the dairy!

Brie Mine: Sharpham's Heart-Shaped Cheese for Valentine's Day

Sharpham Cheese is pulling on our heart-strings and launched a heart-shaped cheese for Valentine's Day.

Buttercup yellow with milk from Sharpham's own Jersey herd, Sharpham Brie is a mould ripened cheese. 

Firm, rich and creamy when young the cheese softens and develops mushroomy notes when aged. It has been handmade for 40 years. An essential part of the cheese board or delicious when baked.

Sharpham Cheese is available from a range of stockists nationally and online from www.sharphamcheese.co.uk

Factfile About Sharpham Dairy:

Sharpham Dairy is renowned for its commitment to sustainability and craftsmanship. Every cheese is crafted by hand, using milk sourced from their own herd of Jersey cows and neighboring farms in the West Country. 

With a dedication to supporting local producers and creating exceptional artisanal products, Sharpham Dairy's collection continues to receive accolades, underscoring its reputation for producing some of the finest cheeses in the country.

Keen’s Cheddar wins public vote to claim People’s Cheese 2024 title

Following three rounds of tense public voting, Extra Mature Cheddar by Keen’s Cheddar in Somerset has been crowned the first ever People’s Cheese champion. 

During the live online final, broadcast on Friday 11 October, cheese lovers from all over the UK tuned in with their cheese boxes to taste, deliberate and cast their votes, before the traditional unpasteurised cheddar took the top prize.

This latest accolade for the Keen family reflects the enduring popularity of traditional artisan cheddar cheeses, coming over 127 years after production began at Moorhayes Farm in 1899.

Five generations later, under the stewardship of George Keen, the family is still making cheese with raw milk from their 250-strong herd of Friesian cows, with Keen’s Extra Mature Cheddar matured for 18 months to achieve a moist texture and full-bodied flavour, with onion notes and plenty of delicious tang.

Organised by The Real Cheese Project, People’s Cheese 2024 was created to get more people eating and talking about Britain’s artisan cheese, with this year’s ‘Heritage Edition’ focusing on territorial styles. 

All named after the locations that they originated in, this group of traditional cheeses includes Cheddar, Stilton, Red Leicester, Caerphilly, Cheshire, Double Gloucester, Lancashire, and Wensleydale, with Dunlop also featured as a Scottish heritage cheese.

Rounds 1 and 2 took place at Chiswick Cheese Market, beginning with over 40 entrants into the nine categories. Hundreds of marketgoers took part and voted for their favourites during these early rounds, ultimately selecting the four finalists; Blue Stilton by Cropwell Bishop Creamery in Nottinghamshire; Extra Mature Cheddar by Keen’s Cheddar in Somerset; Mrs Bourne’s Cheshire Cheese by Bourne's Cheshire Cheese in Cheshire; and Thelma’s Original Caerffili by Caws Cenarth in Carmarthenshire.

Friday’s virtual final was broadcast from Mrs Kirkham's Cheese in Lancashire, and presented by comedian and champion of British cheese, Marcus Brigstocke, alongside The Real Cheese Project co-founder, James Grant. 

The pair were joined by experts including Jane Quicke from Quicke’s, Lucy Cufflin from Chiswick Cheese Market, Jonathan Pearcey from The Crafty Cheese Man, and Graham Kirkham from Mrs Kirkham’s Cheese, who guided the virtual voting panel through their tasting boxes, before everyone was invited to vote for this year’s People’s Cheese champion.

In September, The Real Cheese Project also launched a special monthly subscription box, created to big up Britain’s artisan cheese community and get more people buying the good stuff. Inviting the curd curious to embark on a real cheese adventure, each Cheese Crowd box will come with a new cheese to try, a monthly cheese zine, a hand-picked pairing, a pin badge for new subscribers, and access to an online tasting to meet the cheesemaker. 

5% of all profits will go into a Real Cheese support fund, which will be donated to initiatives that protect, develop and progress real cheese in the UK.

www.therealcheeseproject.co.uk

Instagram: therealcheeseproject

That's Food and Drink and our sister site That's Christmas believe that the Cheese Crowd box would be a fantastic Christmas present for the cheese loving foodies in your life.

Cheese on Toast: Elevating a British Classic into a Gourmet Delight

Ah, cheese on toast – a humble, comforting dish that has graced British homes for generations. Simple, quick, and satisfying, it’s often a go-to snack or an easy supper. 

But what if we could transform this basic staple into a gourmet delight worthy of the finest kitchens? 

With a few tweaks, choice ingredients, and a dash of creativity, you can take your cheese on toast to the next level – tantalising your tastebuds and setting the gold standard for this beloved dish. 

Here’s how to turn the everyday into the extraordinary.

1. Start with the Right Bread

The foundation of any great cheese on toast lies in the bread. Swap out your usual sliced loaf for a high-quality sourdough or a thick-cut artisanal bread. Sourdough offers a robust, slightly tangy flavour that pairs beautifully with rich cheese, while its chewy texture holds up well under the grill. Other great options include a rustic farmhouse loaf or rye bread, which adds a deeper, earthy flavour.

Pro tip: Lightly toast the bread on both sides before adding the cheese, creating a crispy base that contrasts perfectly with the gooey topping.

2. Choose Your Cheese Wisely

Cheddar may be the traditional choice for cheese on toast, but to elevate the dish, consider blending cheeses for complexity. Opt for a mix of a sharp, mature cheddar with a creamy cheese like Gruyère or Red Leicester. For extra indulgence, add a little blue cheese such as Stilton or Roquefort – just a touch will bring an intense, savoury depth.

Pro tip: Grate your cheese rather than slicing it. Grated cheese melts more evenly, ensuring every bite is as luscious as the next.

3. Enhance with Flavoursome Add-Ons

To make your cheese on toast stand out, layer on flavour with a few key ingredients:

Mustard: Spread a thin layer of Dijon or wholegrain mustard on the toast before adding the cheese. It cuts through the richness with a sharp, tangy kick.

Worcestershire Sauce: A classic partner for cheese on toast, a drizzle of this sauce adds a savoury umami note that’s hard to resist.

Garlic Butter: Infuse butter with finely chopped garlic and herbs, then brush it onto the bread before grilling. This adds a fragrant, mouth-watering aroma that elevates the dish to gourmet levels.

Chutneys or Onion Marmalade: A dollop of caramelised onion chutney or tomato relish adds a touch of sweetness to balance the salty cheese.

4. Top it Off with a Finishing Flourish

Once your cheese has melted to golden perfection under the grill, it’s time for a finishing flourish. To turn your cheese on toast into something really special, consider these gourmet toppings:

Fresh Herbs: A sprinkle of chopped chives, parsley, or thyme adds freshness and colour.

Truffle Oil: A light drizzle of truffle oil brings an irresistible, luxurious earthiness.

Crispy Prosciutto: For a bit of crunch and a hit of salty goodness, add some crispy prosciutto or pancetta on top.

Chilli Flakes or Sliced Jalapeños: For those who like it hot, a pinch of chilli flakes or fresh jalapeños will give your cheese on toast a fiery kick.

Baked beans can add a welcoming, warming layer to gourmet cheese on toast.

5. Grill to Perfection

The secret to achieving the perfect gourmet cheese on toast is all in the grilling. You want the cheese to be bubbling and golden, with the edges just starting to brown and crisp. Keep a close eye as it grills, as there’s a fine line between perfectly toasted and burnt.

Pro tip: Use the top shelf of your grill for an extra-crispy, golden finish.

6. Serve with Style

Presentation is key when elevating any dish to gourmet status. Serve your cheese on toast with a side of lightly dressed salad greens for a refreshing contrast. A few slices of heirloom tomatoes with a sprinkle of sea salt and olive oil also make an excellent accompaniment. Or for a wintery twist, serve with a cup of creamy tomato or roasted red pepper soup.

The Gold Standard of Cheese on Toast

By paying attention to quality ingredients and thoughtful details, you can transform the humble cheese on toast into a sophisticated yet comforting meal. With the right bread, a blend of exquisite cheeses, and an array of flavourful add-ons, you’ll have a dish that tantalises the tastebuds and leaves a lasting impression. Whether you’re serving it as a quick lunch or as an indulgent snack, this gourmet take on a British classic is sure to set the gold standard.

So, next time you crave cheese on toast, skip the basics and treat yourself to this gourmet version – because even the simplest dishes deserve to be extraordinary.