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A Slice of Cheese - FoodFMEpisodes
Episodes of A Slice of Cheese
Mark All
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In partnership with Peter’s Yard petersyard.com - Cheese is a wonderful food for hot summer days. To start with it doesn’t need cooking! Using cheese is a great way to add savoury flavour and textures to salads. There are also delightful cheese
In partnership with Peter’s Yard petersyard.com - New Zealand’s cheese scene has grown in the last few decades. The renowned New Zealand food and wine writer and editor Lauraine Jacobs shares her insights into how it has blossomed. Simon Berry,
In partnership with Peter’s Yard petersyard.com - The idea of tradition is often evoked in the world of cheese. For this episode, we talk to Rachael Sills, founder of specialist Swiss cheese exporter KaseSwiss, about Swiss Alpine cheesemaking,
In partnership with Peter’s Yard petersyard.com - Goat’s milk has long been an important milk for cheesemakers, with goats able to thrive in landscapes unsuited to cows. Cheesemonger Max Melvin, of La Fromagerie in London, talks about French go
In partnership with Peter’s Yard petersyard.com - Wensleydale is one of Britain’s famous territorial cheeses – made and eaten in Yorkshire for centuries. However, it’s had a troubled history and come close to extinction a number of times. Excit
This week A Slice of Cheese goes on a journey and explores the world of Latin American cheese. Cheese expert Carlos Yescas tells us about the history of cheesemaking in this region, Mexican cheese expert Jessica Fernandez of Mexican Mongers in
In partnership with Peter’s Yard petersyard.com - While we often talk about tradition in the world of cheese, it’s also a place of innovation and creativity. For this episode, Jenny talks to James Rutter, Managing Director of Paxton and Whitfie
In partnership with Peter’s Yard petersyard.com - Cheese has been an important foodstuff in the Mediterranean world for many centuries. For an insight into the region’s cheeses and how they are eaten and enjoyed, we talk to Panos Manuelides, fo
Cheese is a very useful and versatile ingredient in cooking. For this episode, I look at how we bake with cheese and talk to three wonderful cooks and food writers: Dan Lepard, author of many bestselling baking books including the seminal Short
In partnership with Peter’s Yard petersyard.com - What’s it like setting up as a cheesemaker or cheesemonger? I speak to two people who’ve recently started making cheese: Emily Tydeman of Broughton Hall Dairy and Martin Tkalez of Pevensey Chees
In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese, I explore the idea of regenerative farming and the cheese scene. Neal’s Yard Dairy’s Bronwen Percival, co-author of Re-inventing the Wheel, shares her insights. I
In partnership with Peter’s Yard petersyard.com - In the world of cheese, we often talk about pairing cheese and wine in the world of cheese. I noticed another type of pair – people in the cheese world who work and live together. I talk to Andy
In partnership with Peter’s Yard petersyard.com - Blue cheeses are so distinctive and characterful. They have a Marmite aspect, with people either loving or hating them. I’m firmly a blue cheese lover so thoroughly enjoyed making this episode.
In partnership with Peter’s Yard petersyard.com - Cheese is a food which partners well with certain foods – crackers, fruit, chutneys leap to mind – and also, of course, with drinks. It’s always useful to hear from the experts and we have a gre
In partnership with Peter’s Yard petersyard.com - From cauliflower cheese to cheese straws, cheese is a much-loved ingredient in the British cookery. I talk to food writers across Britain about how they enjoy cooking with cheese, starting with
In partnership with Peter’s Yard petersyard.com. Among the many pleasures which cheese offers, is the remarkable variety of textures one encounters. I explore the subject with award-winning cheesemaker David Jowett of Kingstone Dairy, James Rut
In partnership with Peter’s Yard petersyard.com - This week A Slice of Cheese explores the rise of vegan cheese. We talk to Rachel Steven’s, co-founder of La Fauxmagerie, Britain’s first specialist vegan cheesemonger and Mirko Parmigiani of Pal
In partnership with Peter’s Yard petersyard.com - When one looks at the world of artisan cheesemaking, it’s noticeable that many of the businesses are family ones. We talk to cheesemakers around the world about the pleasures – and pressures – o
In partnership with Peter’s Yard petersyard.com - Good cheesemongers do a fantastic job. Not only do they offer a chance to buy a variety of cheeses in peak condition, they share the stories behind the cheeses as well. We talk to five cheesemon
In partnership with Peter’s Yard petersyard.com - This year the World Cheese Awards will take place in Trondheim, Norway, so a timely moment to look at the world of Scandinavian cheese. Food writer Signe Johansen, author of two appetising Scand
In partnership with Peter’s Yard petersyard.com - This episode would celebrate the historic role of women in cheesemaking. On many British farms, it was women who sustained the family tradition of cheesemaking and passed it down the generations
In partnership with Peter’s Yard petersyard.com - Cheese plays a very special part in French cuisine. Food writer Debora Robertson - noted for her humorous, witty writing as well as her delicious recipes - moved to France in 2021 and shares her
In partnership with Peter’s Yard petersyard.com - Making good cheese is not a simple thing to do. This week A Slice of Cheese explores the care and skill that goes into making artisan cheese. I get insights into what makes great cheese from tal
In partnership with Peter’s Yard petersyard.com - This week on A Slice of Cheese we’re travelling around Britain talking to cheesemakers. Our journey begins on a Scottish island, where we talk to cheesemaker Chris Reade and hear the remarkable
In partnership with Peter’s Yard petersyard.com - How does one go about putting together a cheeseboard? Cheesemongers Andy Swinscoe of The Courtyard Dairy and Patricia Michelson of La Fromagerie share their expertise. I also talk to cheese blog
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