Articles

Oven-roasted Vacherin Mont d'Or is winter comfort food at its best. Wrapped in a spruce ring, the cheese made from full-fat winter milk melts in the oven into a spoonable treat that beckons to be shared at the table.

Vacherin Mont d'Or is a winter cheese that is born from its place. The winter milk of the Jura Mountains, a spruce rim and a long chain of craftsmanship make it a cheese that cannot and should not be made in a hurry - nor anywhere else.

Baked in a pastry shell, coulommiers are a winter classic: easy, warm and just the right amount of luxury. The recipe is made with pantry staples - tart dough, cheese and a touch of rosemary - and served with plum jam.

At Rolling Cheese, cheese lives in time. Maturation brings out its best sides, and our job is to offer it at just the right moment - when the flavor and texture are in perfect balance.

At Rolling Cheese, we believe that raw milk cheeses are authentic, sustainable and delicious - that's why they are a central part of our philosophy.

Why is there ash in cheese? The answer lies in history and craft tradition: ash protects the cheese, supports ripening and gives it a spectacular appearance. In our article, we tell the stories of Morbier, Ovalie Cendrèe and Herkkukujuustola Marmori - three different perspectives on the role of ash in cheesemaking.

Blue cheese is not just cheese - it's an experience with a story and a personality. It can be a gentle friend or a thunderous performer.

The story of the birth of cheese is fascinating, although its authenticity is questionable. But there is something essential about it: chance, nature and man – the trinity of cheese. For thousands of years, sheep's milk has been one of the most prized raw materials for cheesemaking. Its fat content, protein content and rich taste produce unforgettable cheeses.

What goes on inside London's most famous ripening caves? The Saga of Rolling Cheese visits Neal's Yard Dairy under the arches of Bermondsey - a place at the heart of the new resurgence of British heritage cheese. Tea, conversation, fridges and the secrets of the cheese iron; a glimpse into how good cheese is turned into great cheese.

A bright orange rebel: Mimolette was born in the middle of a trade war and is ripening with the help of microscopic masters.

Can cheese be made without salt? Yes, it can! Pannerone di Lodi from Lombardy is a rare cheese that is made completely without salt.

King Charles has been a major influence on the development of traditional cheeses and sustainable farming since the 1980s. Read how his work with Neal's Yard Dairy has advanced British cheese culture.