Cheese-making has always fascinated me. This ancient craft of turning milk into soft fragile curds floating in whey has the sense of an ancient alchemy; “curds and whey” the stuff of nursery rhymes. Curds are pressed and then stored to mature into cheeses as different as hard aged Dutch Gouda, soft smelly Camembert, and creamy blue-veined Stilton. I have harboured ambitions to make cheese in suburban London for many years!.. Read More