Potted Cheese – This potted cheese was part of our lunch with the food writer and editor Tom Jaine at his home in Devon, in August 2017. “It’s a very old recipe from
The New New Nordic & Other News – In this week's food media round-up: dumpster-diving with freegans in New York City, pairing cheese with apple pie, and late-night ice lollies
The Meaning of Cheese & Other News – In this week's food media round-up: chefs vs TripAdvisor, eating far away from home and the lunacy of brunch
Clovis & Fingal Ferguson – The food producers at Gubbeen show us around their extraordinary farm (taking in a biodynamic garden, a knife workshop and a smokehouse) and blowtorch a pork belly for lunch
Inside Clovis & Fingal Ferguson’s Kitchen – The food producers at Gubbeen on a rule-breaking kombucha, a simple everyday knife sharpener and a cookbook with wonderful combinations
Fergus Henderson’s Toasted Cheese Sandwich – “We love cheese on toast. Fergus has expressed himself in many ways with cheese on toast. We’re down to only two toasted sandwich makers now but we’ve been given a
Georgina Yescas – The owner of Lactography, our favourite Mexico City cheesemonger, makes dinner with six different types of cheese and recalls winning gold at the World Cheese Awards
Triple Cheesecake with Guava Marmalade – Three different types of cheese go into this sumptuous dessert by Georgina Yescas of Lactography, our favourite Mexico City cheese shop
6×6: Carlos Yescas – The Mexican cheese champion picks his most memorable dishes of the past six months, including camembert in Paris, Tibetan dumplings in Brooklyn and a unique double IPA in Vermont
A Simple Paris Breakfast – No cooking involved, just really good quality ingredients – laid out for breakfast by Epicerie Generale owner Maud Zilnyk
Mussels with Roquefort Dressing – An intense, extremely delicious method of cooking and serving mussels by Swedish mussel-farmer and restaurateur Janne Bark
Tomato, Peach and Mozzarella Salad – A supremely delicious summer dish that's ready in less than five minutes, by sommelier Erika Lindström
Moldovan Giant Cheese Twist – A soft, salty Moldovan pastry that's fun to make and very hard to stop eating, by food writer Olia Hercules
Fig and Mozzarella Salad – A brilliantly simple salad that tastes even better than it looks - by food journalist Marie-Odile Briet and illustrator Hervé Tullet