The bite
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CORK & CURD Monte Schiavo Ruviano
HERO CHEESE Golden Saye
WHAT’S IN A NAME? THE STORY BEHIND “GOLDEN SAYE”
The name Golden Saye holds the keys to its identity.
“Golden” reflects the cheese’s rich yellow paste, the natural result of Guernsey milk’s high beta-carotene content.
“Saye” honours Stratfield Saye, where the Duke of Wellington’s pedigree Guernsey herd grazed in the late 1980s. This is where Jake’s Mum and Village Maid founder Anne Wigmore, first experimented with Guernsey milk cheesemaking. Those early experiments eventually led to the creation of Golden Saye.
Pen Paste & Plain Speaking: Patrick McGuigan On Cheese
Patrick’s been writing about cheese for close to two decades. He’s a World Cheese Awards judge. He’s got that rare journalist’s gift: he can celebrate the joy of cheese without losing sight of the tension underneath it. And he’s just co-written a new book with Carlos Yescas, One Cheese to Rule Them All, a title that’s playful on the surface, but actually points straight to the big question at the heart of modern cheese.
CORK & CURD Tavo Pinot Grigio
This is not your average Pinot Grigio from the Veneto. It is a varietally true example of this often misunderstood grape. A member of the extended Pinot family of grape varieties, Pinot Gris (Grigio) is a pink-skinned mutation of Pinot Noir. The two grape varieties are indistinguishable in the vineyard right up until veraison.
HERO CHEESE: Yoredale
From Finance to Farmhouse: The Curlew Dairy Story. This month we meet Ben Spence of Curlew Dairy, the maker reviving raw-milk Wensleydale in the heart of the Yorkshire Dales. His cheese, Yoredale, is lactic, buttery and bright, capturing the true flavour of place and the quiet craft of real farmhouse cheesemaking.
HERO CHEESE: Doddington
Few dairies capture the quiet integrity of British farmhouse cheesemaking quite like Doddington Dairy. Set in the rolling pastures of Northumberland, it stands as a model of how tradition and sustainability can coexist, a place where the rhythm of the land still shapes what ends up on the table.
FLAVOUR SYNC: Pure & Hazel
The Real Cheese Project caught up with chocolatier Fritz Schwartz of Pure & Hazel between markets and mould-polishing to talk about his newest creation for our November Cheese Crowd - The Bite: an apple strudel–hearted chocolate designed to sit alongside Doddington, this month’s hero cheese.
CORK & CURD: The Francophile
The Francophile Syrah is grown and produced at De Morgenzon in Stellenbosch. De Morgenzon translates from Africaans as ‘The Morning Sun’. This was the name granted to the farm by Governor Willem Adriaan van der Stel in 1699 because the altitude and the orientation means that this estate is the first property in Stellenboschkloof to benefit from the sun’s early morning rays.
INTERVIEW: Katherine Dart MW
The Bite sits down with Master of Wine Katherine Dart to explore what happens when the right cheese meets the right wine. From Wensleydale to Pinot Grigio to Rosé and Stilton, this is a story of curiosity, craftmanship, and community.
CHEESE CHAT Jake Goldstein
If you’ve ever launched a food business at the “silly” end of the year, you’ll know the mix of adrenaline and mild chaos Jake is living on right now. Primrose Creamery is new, the make room still smells of fresh paint, and the recipes are moving from bench-top trials to proper batches. But inside that newness is an old-school idea: cheeses that change with the milk, with the weather, with the day. As Jake puts it, “a winemaker has a vintage every year; a cheesemaker has a vintage every day.” It’s the north star for Primrose, listen to the milk, make what the milk wants, and let the seasons be visible in the rind.
INTRODUCING: Pencw Cheese - Jemima Blue
Penrhiw Organic Farm sits high above Fishguard, where sea air brushes the hedgerows and herbal leys ripple across soft Welsh hills. Alan and his partner are building a new kind of dairy: small, organic, and guided by low-stress, high-welfare principles. Their herd of Jerseys and Jersey-crosses is milked once a day, soon to be kept with calves at foot, a system designed for happier cows, healthier milk, and exceptional cheese.
People’s Cheese 2026: Britain’s Best New Cheese
The cheese awards of the people is back for 2026! This year, we’ll be championing British & Irish cheeses, with the support of our friends Chiswick Cheese Market, who are sponsoring People’s Cheese 2026: Britain’s Best New Cheese.
THE STORY: New Forest Shortbread
Handmade, buttery, and rooted in the New Forest, this is the story behind the biscuit chosen by The Real Cheese Project for our Cheese Crowd subscribers tasting box.
HERO CHEESE: Young Buck
A new generation of cheesemakers is reshaping Britain and Ireland’s cheese landscape blending heritage with bold innovation. Meet Mike Thomson, the “accidental cheesemaker” behind Young Buck, the raw milk blue that put Northern Ireland back on the cheese map.
HERO CHEESE: Saval
Artisan cheese is living heritage, with traditions and techniques passed down and adapted through generations.
At Glynhynod Farm in West Wales, Robert Savage of Caws Teifi continues that story with Saval, the UK’s first semi-hard washed rind cheese.
A tale of legacy, adaptation and real cheese crafted from the soil up.
HERO CHEESE: Meeny Hill Goat
Introducing our first ever hero cheese from Northern Ireland - the hard, rich and mild mannered Meeny Hill Goat from Dart Mountain in Co. Derry.
The ‘Queen of Cheddar’ at 70
As Mary Quicke MBE has celebrated her 70th birthday recently, we asked her about her significant contribution to cheese, food and farming, and what’s now at the top of her to-do list.
CHALLENGE THE CHEESEMONGER: Indie Füde
Keith Kendrick taps into cheesemonger wisdom with a special order. This time, we’re with Johnny McDowell from Indie Füde in Northern Ireland.
HERO CHEESE: Lanark Blue
Made with raw ewe’s milk, Lanark Blue was the first ever cheese produced by legendary Scottish cheesemakers, Errington Cheese, over 40 years ago.
CHEESE TRAVELS: Pick & Cheese, Berlin
Having opened the world’s first cheese conveyor belt restaurant in 2019, when Pick & cheese London took its place at the heart of Seven Dials Market, cheese-centric restaurateur, Mathew Carver has now exported the concept to Germany.