Stephanie Sy-Quia

Rescuing the great British Cheddar

It’s hard to believe that the celebrated British staple, which recently triumphed at the World Cheese Awards, actually faced extinction in the 1930s

issue 09 November 2019

  • A Cheesemonger’s History of the British Isles

    Ned Palmer

    Profile, pp. 384, £16

Gastronomy is one of the deepest forms of culture. If you’ve grown up in France you know this, to the depth of your Camembert-calcium-enriched bones (I have, and do). In my Year 2 classroom near Paris there was a poster with the most famous cheeses of France on it: heart-shaped Neufchâtel, orange Mimolette; Reblochon, Roquefort, Comté and Cantal.

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