The Cheese Cure is out 28th August! My 1st book. It’s about all things cheese, how it changed my life, and a tale of the power of taking a sabbatical. Inspiration, humour, cheesy indulgence, geeky knowledge. You can order a copy now – also e-book and audiobook (read by me!) – from the link in my bio

Meet the cheese mites! / l’acarien du fromage au travail

I think you’ll enjoy this vid😋, a Vacherin Mont d’Or made by Sancey Richard. They still hand ladle the cheeses into moulds, making a rich, gooey taste explosion. Eat it with a spoon, or warm it through in the oven. Dip some crusty bread; pour over potatoes. Pure decadence #unboxing #cheese #fromage

Excellent event held by Europe For the Senses in Shoreditch. An education on wines from Alto Adige and Etna — some of them wonderful. Had to wait for the Pecorino Romano, a magnificent half wheel but tough to access with a butter knife 😂

More unwrapping than #unboxing, this is a French wash rind #goat’s milk cheese called Barriquet. It has a semi-soft paste and a wonderful peanut-y flavour. You can’t see it so well here but there’s a cool Lord of the Ring-style drawing of a goatherd leading his goats around the base of the #cheese

Excitement of #unboxing a crate of double cream St-Félicien cheeses for display. You can tell even without touching them how gooey they are going to be #fromage #cheese