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Cheese

Find the best articles about cheese here

Pick & Cheese – La Fromagerie takeover

Pick & Cheese – La Fromagerie takeover

The cheese merchants at La Fromagerie are taking over the cheese conveyor belt at Pick & Cheese Seven Dials on 29 January

Wednesday 29 January 2020 at 17:00 - 22:00
Paxton & Whitfield takeover The Cheese Bar

Paxton & Whitfield takes over The Cheese Bar

Cheese merchants Paxton & Whitfield are taking over The Cheese Bar at Seven Dials Market for one night of fromage-packed festivities

Wednesday 27 November 2019 at 18:00 - 22:00
A selection of English cheeses at Roux at the Landau

A Frenchman's guide to English cheese

Michel Roux Jr and Nicolas Pasquier of Roux at the Landau may be French but they're both lovers of English cheese. Here are five of the best English cheeses to check out

Florence Cherruault's quick grilled cheese toastie garnish; photography by Clare Lewington

Make Florence Cherruault's quick grilled cheese toastie garnish

This speedy grilled cheese toastie makes for the ultimate hangover-busting Bloody Mary cocktail garnish

Restaurants with trolleys

London's best food and drink trolleys

Move over cheese (actually don't, but step aside temporarily): the trolleys at these restaurants are full of surprises

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Origins

 Deep dives into food and drink brands tied to the place they're born, and the places they live, from champagne and rum to cheese and IGP food products

lecreusetfondue_featured

Weapons of Choice: Say cheese

Roullier White Cheese Board Set, £30This set from Roullier White is a cheese board with a difference: as well as coming with a lovely pair of knives, it's prin

London cheesemakers

Meet the makers: London's artisan cheeses

Forget old caves and rolling fields – we meet four artisans proving that, when it comes to making cheese, London’s landscape works just as well

Dairy tales: the story of Comté cheese

Dairy tales: the story behind the making of French cheese Comté

On a trip to Jura, France, we discover that Comté, the mild, nutty hard cheese, is the result of hard graft, longstanding tradition, and some magnificent cows

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