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Cheese doesn’t simply sit in a cellar getting older. As it matures, it is constantly changing. Moisture moves out of the cheese. Proteins break down. Fats are transformed. Microorganisms continue working. The rind develops, and new flavour compounds appear. All of these changes happen at different speeds depending on the style of cheese. That is why a young cheese can taste milky, mild and …

Blue cheese is one of those foods that looks completely unlike almost anything else we eat. Creamy white paste streaked with blue, green or even grey veins. Sometimes the blue is delicate and scattered. Sometimes it runs boldly through the entire cheese. But those veins do not simply appear by accident. Blue cheese gets its characteristic colour from specific strains of Penicillium mould that are …

It’s one of the most common things you’ll see written on a cheese label:Raw milk.Pasteurised milk. For many cheese lovers, those words can seem to carry a lot of meaning. Raw milk cheeses are often associated with tradition, farmhouse production and distinctive flavours. Pasteurised milk cheeses are sometimes thought of as more modern or standardised. But the reality is much more nuan …

Look across a cheese counter and one of the first things you'll notice is just how different the outsides can be. Some cheeses are covered in a soft, snowy-white coat. Others have sticky orange rinds, rough grey surfaces, dry brown crusts or almost no rind at all. These differences are not simply cosmetic. A cheese rind is often an active part of the ageing process. It can influence how quickly mo …